This Slow Cooked Leg Of Lamb is so easy to make. It will turn any of your holiday dinners or gatherings, to a truly effortless and stress-free event (at least the cooking part). It truly melts in your mouth and it’s coated with the crispiest skin. No wonder, why we cook this lamb recipe, every chance we get to in Greece (but especially on Easter and Christmas).
This Greek Slow Cooked Leg Of Lamb is so easy to make mainly for two reasons. For one, it gets slowly cooked in the oven. Either covered with parchment paper, or in a dutch oven. Which means it will hardly get burned or overcooked. And you don’t have to keep an eye on, all the time. You can simply go ahead and make yourself beautiful for your loved ones (there’s hardly any time left to get dressed when cooking for a bunch of people is there?).
For two, it gets cooked along with the potatoes. So you don’t have to cook a side dish separately. Only in case you want to try my Crispy Feta Cheese Pie and turn this feast into a truly Greek themed dinner.
How To Make This Greek Slow-Cooked Leg Of Lamb
It’s simple. Add the leg of lamb in the pan, along with the potatoes cut into wedges. Add 2 fingers of water, along with the wine and olive oil. Season with Greek oregano(affiliate), kosher salt and ground pepper. Add the garlic cloves and you’re good to go!
How Long Does It Take To Slow Cook A Leg Of Lamb?
First off, the point of cooking it slowly is to make the meat literally fall off the bone and melt-in-your-mouth. To achieve this, we cover the meat and let it get slowly cooked by the steam that gets created inside. This takes about 1,5 to 2 hours. If we cook it uncovered it would take less time but the results wouldn’t be the same. For example, the meat would be drier.
There are two ways to cook it covered. One is to cover it with parchment paper and aluminum foil on top. The second is to use a dutch oven. I won’t mention a slow cooker since it’s a Roast leg of lamb and not a lamb stew. I always like to use a dutch oven (affiliate) when I want to cook a meat perfectly tender as this (or when I don’t have that much time to spare for cooking). It’s easier to handle, and 100% secure that no steam or flavor escapes from there.
In this recipe though, I’m cooking it covered with parchment paper. In case you don’t own a dutch oven.
Four Things That Make This Roast Leg Of Lamb The Yummiest
- It’s cooked covered therefore no flavors and aromas can escape.
- It gets cooked along with a bit of white wine which breaks down the fat a bit. Plus alcohol has the ability to tenderize a meat so double points there!
- In this recipe, I also add a few garlic cloves into the meat itself by making small incisions with a knife other than just tossing a few on top. Trust me it does make a difference. It’s like –how do you like your pasta? topped with sauce or cooked in the sauce? Also, the garlic truly melts this way together with the meat. Making it taste sooo good (If you’re not a fan of garlic you may wanna skip this 😀).
- After it gets slowly cooked, and the meat is tender to the point it falls of the bone, you uncover the meat and roast for 10-15 minutes on a higher temperature. This way, you create the most perfect, crispiest skin on top. Yum!
Okay, I think that’s all I was to say. Which was A-LOT. Hope you enjoy this lamb recipe with your loved ones. Can’t wait to hear how it goes in a comment.
- 1 whole leg of lamb (bone in) about 1.500 grams
- 800 grams potatoes peeled, and cut into wedges
- 5-6 garlic cloves
- 4 tablespoons olive oil
- 40 ml white wine
- 2 tablespoons dried oregano
- kosher salt
- ground pepepr
- parchment paper
- aluminum foil
- Preheat oven to 200°C / 392°F.
- Lay the potatoes in a pan and place the leg of lamb on top.
- Make 4-5 incisions to the meat and insert 2-3 garlic cloves cut in half.
- Pour the wine and olive oil in the pan. Cut the remaining garlic cloves in half and toss in the pan here and there.
- Season with salt, pepper and oregano.
- Add to fingers of water and cover the pan with a piece of parchment paper.
- Secure the parchment paper with 1-2 pieces of aluminum foil (so no steam and flavor escapes).
- Bake for 1,5 to 2 hours. Prick the meat and if it's tender enough to the point it falls apart, raise temperature to 250°C / 482°F and bake for 10-15 minutes more uncovered until crust gets nice and crispy.