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Greek-Style Roast Lamb

11 INGREDIENTS • 10 STEPS • 4HRS

Greek-Style Roast Lamb

Recipe

5.0

1 rating
That staple of Sunday lunching gets a Mediterranean makeover with my Greek-style roast lamb. Easily able to forgo my British roots of lamb with mint sauce, this recipe makes use of bold flavours and an enjoyably tactile approach to prepping some of the finest slow food around.
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That staple of Sunday lunching gets a Mediterranean makeover with my Greek-style roast lamb. Easily able to forgo my British roots of lamb with mint sauce, this recipe makes use of bold flavours and an enjoyably tactile approach to prepping some of the finest slow food around.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

4HRS

Total Time

$6.69

Cost Per Serving

Ingredients

Servings
6
us / metric
Leg of Lamb
1.5 kg
Leg of Lamb
Olive Oil
200 mL
Olive Oil
Anchovy Fillets
10
Anchovy Fillets
Kalamata Olives
15
Kalamata Olives, pitted, roughly chopped
Fresh Rosemary
10 sprigs
Fresh Rosemary, divided
Lemon
5
Lemons
Garlic
1 head
Garlic, divided
Dry White Wine
500 mL
Dry White Wine
Balsamic Vinegar
3 1/3 Tbsp
Balsamic Vinegar
Coarse Sea Salt
to taste
Coarse Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
908
Fat
66.6 g
Protein
49.8 g
Carbs
13.4 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.

Cooking Instructions

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step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Place the Leg of Lamb (1.5 kg) on a large chopping board and use a sharp knife to slice little pockets into the meat. Peel and thickly slice about half of the Garlic (1/2 head) and pull the leaves off Fresh Rosemary (5 sprigs).
step 3
Make a little bouquet in the lamb and fill with the Anchovy Fillets (10), a few rosemary leaves and garlic slices and use your fingers to push the mixture into each of the pockets in the lamb. Repeat until all the pockets have been filled.
step 4
Crush the Garlic (1/2 head) and combine with the Olive Oil (200 mL), Kalamata Olives (15), and Balsamic Vinegar (3 1/3 Tbsp).
step 5
Juice and zest all the Lemons (5) and add to the marinade, keeping the lemon peel. Season with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste).
step 5 Juice and zest all the Lemons (5) and add to the marinade, keeping the lemon peel. Season with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste).
step 6
Arrange this and the remaining Fresh Rosemary (5 sprigs) on the bottom of a large roasting pan. Lower the lamb on to this grid and pour over the marinade. Season the lamb with Coarse Sea Salt (to taste), Ground Black Pepper (to taste), and pour in the Dry White Wine (500 mL).
step 6 Arrange this and the remaining Fresh Rosemary (5 sprigs) on the bottom of a large roasting pan. Lower the lamb on to this grid and pour over the marinade. Season the lamb with Coarse Sea Salt (to taste), Ground Black Pepper (to taste), and pour in the Dry White Wine (500 mL).
step 7
Cover the lamb with foil and roast in the preheated oven for the first 1/2 hour.
step 8
Then turn the oven down to 300 degrees F (150 degrees C) and roast for a further 2 1/2 hours.
step 9
Remove the foil and ramp up the oven to 425 degrees F (220 degrees C). Caramelize the lamb for 20–30 minutes, adding in more liquid (white wine or water) if required. When cooked, the lamb should fall apart at the lightest touch from a fork.
step 10
Serve warm with desired sides.
step 10 Serve warm with desired sides.

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