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RECIPE
11 INGREDIENTS 10 STEPS 4hr

Greek-Style Roast Lamb

5.0
1 Ratings
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.
Greek-Style Roast Lamb Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
4hr
Total Time
$6.69
Cost Per Serving

Ingredients

Servings
6
US / METRIC
3.3 lb
Leg of Lamb
3/4 cup
10
Anchovy Fillets
15
Kalamata Olives , pitted, roughly chopped
10 sprigs
1 head
Garlic , divided
2 cups
Dry White Wine
3 Tbsp
Balsamic Vinegar
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Nutrition Per Serving

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CALORIES
908
FAT
66.6 g
PROTEIN
49.8 g
CARBS
13.4 g

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 (3.3 lb) 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 (3/4 cup) , Kalamata Olives (15) , and Balsamic Vinegar (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 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 (2 cups) .
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.
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Nutrition Per Serving
Calories
908
% Daily Value*
Fat
66.6 g
85%
Saturated Fat
19.4 g
97%
Trans Fat
0.0 g
--
Cholesterol
172.0 mg
57%
Carbohydrates
13.4 g
5%
Fiber
3.0 g
11%
Sugars
3.2 g
--
Protein
49.8 g
100%
Sodium
1262.2 mg
55%
Vitamin D
--
--
Calcium
82.3 mg
6%
Iron
5.4 mg
30%
Potassium
812.3 mg
17%
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