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Roast Lamb | Greek Flavour Fest on a Plate |

Roast Lamb Recipe

Now Spring is in the air so you don’t want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast. Roast Lamb Greek Style is one of Ivan’s favorites that he learned back in the ’70s at a restaurant called The Fiddler, in Johannesburg, where he worked as a student.

The recipe for Roast Lamb will evoke memories of lazy lunches under the Aegean sun. The lightness of the roast together with the olives and herbs can really make lunch with friends exceptional.

This Greek Slow Roasted Leg of Lamb takes a few hours to roast. It is easy, virtually foolproof and very hands off. A perfect centrepiece for Easter, Sunday Roast or any other occasion for feasting!!

Roast Lamb Greek Style

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 10 minutes Cooking Time: 2 hours

The recipe for Roast Lamb will evoke memories of lazy lunches under the Aegean sun. The lightness of the roast together with the olives and herbs can really make lunch with friends exceptional.

Ingredients

  • 1 leg of lamb medium size, trimmed (about 4 pounds or 1.7kg)
  • 1 red onion - thick sliced
  • 4 whole garlic cloves
  • 1 bunch of thyme
  • 4 bay leaves
  • 2 Tbsp olive oil
  • salt and pepper to taste
  • white wine for roasting and deglazing
  • 2 lemons
  • 2 cup of green olives ideally pitted

Instructions

1

Preheat oven to 450 degrees F.

2

Season leg of lamb with salt and pepper and rub well with olive oil. Meanwhile, while lamb is searing, cover the bottom of a roasting pan with whole garlic, then add herbs. Transfer leg of lamb to roasting pan, on top of the vegetables. Sprinkle lamb with some olive oil.

3

Transfer lamb to preheated oven. Keep the meat moist while roasting by adding a splash of wine during the cooking time. If the lamb becomes too dark while cooking, cover the lamb with aluminum foil. Roast lamb until done to your likeness. Use a meat thermometer inserted in the center of the lamb to determine doneness. For rare, roast lamb until 140 degrees F. for rare, for medium, roast lamb until 150 to 160 degrees F. and for well done, roast lamb until registers 165 to 170 degrees F.

4

Remove the lamb from the roasting pan, cover with aluminum foil. Let rest, about 15 minutes in a warm place.

5

To prepare the sauce for the lamb, add about 1 cup of wine to the roasting pan. Cook on the stovetop over medium-high heat, scraping the bottom of the pan to incorporate all the pan drippings. Simmer 5 to 10 minutes to extract the flavor. Strain and set aside.

6

Preheat a saucepan on medium high heat, add a tbsp. of olive oil and the olives. Sauté for a few seconds. Add the strained sauce. Simmer for 2 to 3 minutes. Grate rind of lemons over the sauce. Add a generous squeeze of lemon juice.

Wine Matching

As the Lamb is such a light and tasty dish we decided to serve Small and Small Marlborough Sauvignon Blanc 2017. It is a classic New World Savvy. Delicious, ripe, grassy fruit, all gooseberry, and kiwi, with an edge of lime. It is packed with enough zing to keep your mouth tingling for hours on end. Available from Naked Wines

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