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Greek-Slow-Cooked-Leg-Of-Lamb
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4 from 15 votes

Slow Cooked Leg Of Lamb (with potatoes + gravy)

Slow-cooked leg of lamb flavored with rosemary and garlic, with roasted potatoes on the sides and delicious gravy on top!
Cook Time3 hrs 50 mins
Course: Main Course
Cuisine: Greek
Keyword: Dinner, lamb, potatoes
Servings: 6 people
Calories: 665kcal

Ingredients

  • 3 Kg / 6 lb +10 oz leg of lamb bone-in
  • 1500 grams / 3 lb + 5 oz small potatoes peeled and cut in half
  • 12 large garlic cloves
  • 6 small rosemary sprigs
  • ½ cup white wine
  • 1 + ½ tablespoons dried thyme
  • olive oil
  • kosher salt & freshly ground pepper

For The Gravy:

Instructions

  • Preheat oven to 180°C / 356°F.
  • Place the leg of lamb in a large baking pan. Using a meat knife make 6-7 incisions to the leg of lamb here and there. Fill the incisions with kosher salt, ground pepper, and a clove of garlic. Use the 4 out of 6 rosemary sprigs and press them inside the incisions. Toss the remaining rosemary in the pan, as well as the remaining garlic cloves.
  • Drizzle the lamb with olive oil and season with kosher salt and pepper all over on top as well.
  • Pour the wine in the pan along with enough water to cover the bottom of the pan by ¼-inch (about 1 cm) in height.
  • Cover the pan with a piece of parchment paper and aluminum foil on top. Secure the edges well so no steam escapes.
  • Bake for 3 hours.
  • After 2.5 hours start to prepare the potatoes.
  • Half fill a cooking pot with water and season with some salt. Bring to a boil over high heat.
  • Add the potatoes and boil for 10 minutes. Then remove from the pot and set aside.
  • You may save 1 liter of the water you boiled the potatoes in, to use in the gravy later on, instead of vegetable stock or plain water. It will make the gravy more creamy.
  • Once the lamb has cooked for 3 hours, unwrap and add the potatoes in the pan around the meat. Drizzle them with a splash of olive oil. Season the potatoes with salt, pepper, and the dried thyme.
  • Raise the oven's temperature to 230°C / 446°F.
  • Roast the lamb and the potatoes uncovered, for about 50 minutes. Flip the potatoes at least once during that time. Once the lamb and the potatoes are nicely roasted, you may serve them just like that or proceed on making the gravy.

To Make The Gravy:

  • Remove the lamb carefully from the pan and place it in another pan along with the potatoes. Cover using the parchment paper and aluminum foil and keep warm inside the oven (turned off).
  • NOTE: You will need 1 liter of liquid for the gravy. Ideally, use vegetable stock to make a truly flavorful gravy. Otherwise, you may use the water you boiled the potatoes in. It will give a more creamy texture. And if you want a lighter gravy, use plain hot water making sure to check the gravy for salt.
    The liquid should be steamy hot when added into the pan for the gravy, to avoid any flour lumps from forming.
  • Place the pan you cooked the lamb in on your stovetop. Remove any sprigs of rosemary from the pan. Add the flour and stir with a spatula to combine with the liquid and the fat that's left in the pan.
  • Turn the heat on to medium-high. Cook the flour for 2 minutes, scraping and stirring the pan constantly. Pour in the liquid (hot water, potato water you saved, or veggie stock) in bits at a time while you stir and scrape the pan. Make sure you scrape the sides of the pan as well. You need every bit of this brown burned grease you see on the pan. It's what gives flavor to the gravy.
  • Once you've incorporated all of the liquid and you have a nice and velvety gravy transfer to a gravy boat or a bowl. If you think your gravy turned out to thick just stir in a splash of hot water. Cut and serve the lamb with the potatoes and plenty of the delicious gravy on top!

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 56g | Protein: 71g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 202mg | Sodium: 879mg | Potassium: 2015mg | Fiber: 6g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 51mg | Calcium: 78mg | Iron: 10mg