Lamb is one of the specialties of Crete and one of our favorite’s dishes we enjoy during the vacations. Back home we always try to bring those smells home and what’s best? Cooking lamb, adding lot of herbs as Crete is rich from them. In our garden we cannot grow the real oregano, but marjoram is growing like weeds and once I plated the savory, this is growing itself and I have abundant herbs for all my recipes.
A good roasted lamb leg has a nice browned color and inside it is tender and juicy. This cooking way was a great success, we really never had such a good lamb leg at home, and in addition it looked really attractive and irresistible.
Oh I almost forgot, the lemon rind as well as the juice and slices were absolutely delicious with the lamb and popped the dish pleasantly!
We served this with homemade bread and melitzsanosalata (Greek Eggplant Salad), which I enriched with lemon zest.
Slow Roasted Lamb Leg with Potatoes and Herbs
- 2 to 2.5 kg lamb leg
- 2 tablespoons olive oil
- 1/2 lemon juice
- 1/2 lemon peel, from the squeezed lemon
- 5 garlic cloves, finely chopped or crushed
- 1 tablespoon fresh oregano leaves (alternative 2 tablespoons marjoram), chopped
- 3 teaspoons fresh thyme leaves, chopped (alternative fresh savory)
- salt and pepper to taste
- 500 to 1000 g potatoes, peeled small or cut into 4 cm pieces
- Fresh thyme, sprigs , marjoram and/ or savory
- 1/2 cup of white wine
- 1/2 lemon sliced
- fresh herbs springs for decoration, optional
- Preheat oven to 160°C/140°C fan-forced.
- In a small cup combine oil, lemon juice, lemon peel, garlic, fresh herbs and season with salt and pepper.
- Wash the lamb leg and place it in a large roasting pan. Rub well with half of the herbs mixture.
- In big bowls coat the potatoes with the second half of the mixture.
- Arrange the fresh springs on the bottom of the mold near the lamb, add potatoes with all the juice of the mixture. Add the wine directly to the bottom of the mold.
- Roast for 4 hours and 30 minutes to 5 hours or until meat is tender and falling off the bone. Remember to check if you have some juice in the mold, add 1/2 cup of water when needed, I had to add this only once, but this depends on your oven!
- Remove lamb from oven. Cover loosely with foil. Rest for 10 minutes.
- In the meantime stir fry the lemon slices with little oil in a non-sticky skilled until lightly browned on both sides
- Serve lamb well arranged with the potatoes, pan-fried lemon slices and fresh springs.