Greek Style Slow Roasted Leg of Lamb
21 ingredients · from Sip and Feast
Ingredients
- 1 4 1/2-5 pound (2300g) leg of lamb
- 2 tablespoons (20g) Diamond Crystal Kosher salt
- 1 teaspoon black pepper
- 3 1/2 pounds (1600g) Yukon Gold potatoes - cut into large wedges
- 15 cloves garlic - divided
- 2 tablespoons fresh Rosemary leaves
- 2 tablespoons (36g) honey
- 1 tablespoon (16g) Dijon mustard
- 1/3 cup (80g) fresh lemon juice
- 3/4 cup (180g) olive oil
- 1 tablespoon dried Greek oregano
- 1 teaspoon paprika
- 1/2 cup (120g) low-sodium chicken stock
- 1/4 cup (60g) lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons (10g) Dijon mustard
- 1 cup (240g) extra virgin olive oil
- 2 cloves garlic
- 2 teaspoons Greek dried oregano
- 1 teaspoon salt - plus more to taste
- 1/2 teaspoon black pepper
Method
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Watch the original: “Greek Style Slow Roasted Leg of Lamb” by Sip and Feast. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
