Greek Roast Leg of Lamb

• Meat

  • 7 lb Leg of lamb

• Produce

  • 12 cloves Garlic
  • 3 tsp Garlic powder
  • 2 Onions, large red yellow brown white
  • 3 tsp Oregano, dried
  • 3 sprigs Rosemary
  • 10 sprigs Thyme

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 3 tsp Paprika, Powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 1/2 cups White wine

• Other

  • 3 Dried bayleaves (or 5 fresh

Found on recipetineats.com

Description

Ingredients

• 12 cloves of garlic, peeled
• 7 lb / 3.5 kg leg of lamb (Note 1)
• Salt and pepper
• 3 tsp paprika powder
• 3 tsp garlic powder (or sub with onion powder)
• 2 tbsp olive oil
• 2 large onions, quartered (white, brown, yellow, red)
• 10 sprigs of thyme
• 3 sprigs rosemary
• 3 tsp dried oregano
• 3 dried bayleaves (or 5 fresh)
• ½ cup lemon juice (2 - 3 lemons), plus more to taste
• 1½ cups white wine (or sub with chicken broth/stock, low salt)
• 2 cups chicken broth (liquid chicken stock)

Directions

• Preheat oven to 250C/480F (fan forced) / 270C / 520F (conventional). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about ¼ - ⅓ of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2½ hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get ¾ - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).