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Slow Roasted Greek Lamb and Potatoes

Aromatic and herbaceous, this dish offers tender lamb and crispy potatoes, embodying the rich flavors of Greek cuisine with fresh herbs and citrus.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Lamb
  • 4 lamb shanks or a leg of lamb
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped Fresh rosemary can be substituted with dried rosemary, using only one tablespoon.
  • 1 lemon zested and juiced
  • 1 cup chicken or vegetable broth
  • to taste salt and pepper
For the Potatoes
  • 4 medium potatoes, cut into wedges

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a large roasting pan, combine the garlic, rosemary, lemon juice, olive oil, salt, and pepper. Stir until well mixed.
  3. Rub the mixture all over the lamb shanks or leg of lamb, ensuring the meat is well-coated.
  4. Arrange the potato wedges around the lamb in the pan.
  5. Pour the broth into the pan.
Cooking
  1. Cover the pan with foil and roast in the preheated oven for about 3 hours, checking at around 2.5 hours.
  2. Remove the foil for the last 30 minutes of cooking to allow the lamb to brown.
  3. Serve with the roasted potatoes and drizzle with the pan juices.

Notes

Best served hot straight from the oven. Consider garnish with parsley or feta cheese and pair with a green salad or red wine. Store leftovers in an airtight container for up to three days or freeze for up to three months.