Greek lamb

Recipe from: 8 April 2016
recipe, greek, lamb,dinner

Ingredients 20
Servings 8
Time 15min + Standing time


  • 100
    green olives
  • 2
    dried or chopped
  • fresh mint
  • 2
    dried or chopped
  • fresh oregano
  • 1/3
    olive oil
  • sea salt and black pepper
  • ROAST:
  • 1.5
    leg of lamb
  • 3
    onions, thinly sliced
  • 2
    lemons, zest grated and quartered
  • 6
    giant cloves garlic, whole and unpeeled
  • 4
    carrots, peeled and halved
  • 750
    white wine
  • baby potatoes
  • danish feta
  • tomatoes, chopped
  • fresh oregano to garnish


To make the marinade, pip the olives and bruise together with mint and oregano. Mix with olive oil and season with sea salt and black pepper.

Place the lamb on a bed of thinly sliced onions and spoon marinade on top. Scatter over garlic cloves and grated lemon zest. Marinate lamb for a couple of hours or overnight.

Preheat oven to 150°C. Add carrots, wine and lemon wedges to the lamb. Cover the lamb with a lid of parchment paper, tucking the edges of the paper in around the sides. Place in the oven for 2½ hours, basting occasionally, or until the meat is soft and just about falls off the bone. Remove parchment paper, turn on the grill and cook uncovered for 15 minutes.

Serve with:

Buttered baby potatoes and a simple Greek salad.

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Read more on: dinner  |  recipe  |  greek  |  lamb

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