Slow-roasted Greek Lamb

This lamb will be well-done, but spoon-tender.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Lamb

Greek

Main Course

Ingredients

3 lb (1.35 kg) leg of lamb roast, on the bone		juice of 1 lemon
2 tbsp olive oil		salt and freshly ground black pepper
3 garlic cloves, minced		1 onion, sliced into rings
1 tsp ground cinnamon		2 carrots, halved lengthwise
1 tsp dried thyme		2 tbsp chopped parsley
1 tsp dried oregano

directions

Prep: 10 min Total: 30 min (Quick)

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1
Preheat the oven to 300°F (150°C). Place the lamb in a roasting pan. Mix together the oil, garlic, cinnamon, thyme, and oregano. Brush over the lamb. Sprinkle with lemon juice and season with salt and pepper. Add the onion and carrots.
2
Fill the roasting pan halfway with water. Bake for 3 hours, basting every 30 minutes; add more water to keep the vegetables moist.
3
Cover with foil. Bake another 1 1/2 hours, until very tender.
4
Remove from the oven and let stand for 20 minutes. Carve, sprinkle with the parsley, and serve.

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Slow-roasted Greek Lamb

Ingredients

directions