Slow Roasted Leg Of Lamb (Greek)

5 from 2 votes

Slow Roasted Leg Of Lamb (Greek)

Tender and succulent, slow-roasted leg of lamb filled with whole cloves of garlic, spring onions, and fennel fronds. A classic Greek Easter lamb recipe.

Prep Time20

Cook Time3 15

Course: Main Course

Cuisine: Greek

Keyword: Easter, lamb

Servings:

Calories: 509kcal

Ingredients

1½ kilograms (3.3 pound) Leg of Lamb
5 garlic cloves
3 spring onions
1 onion peeled and cut into thick slices
1½ teaspoon fennel fronds (greens) minced + 2-3 whole fronds for the pan (see notes bellow)
4 tablespoons olive oil
60 ml (¼ cup) white wine
1 teaspoon dry oregano
fine sea salt + ground pepper

Instructions

Pat dry the lamb with paper towels. Cut off some of the tips of the green onions and mince them. You need about 2 teaspoons of minced spring onion tips.
Make 5 deep incisions into the lamb, at the thickest meaty parts, on both sides.
Fill each incision with plenty of sea salt and ground pepper. Add also the minced spring onion tips and the minced fennel fronds. Then press a whole garlic clove into each incision. See Notes below.
Prepare the pan. Chop the remaining spring onions in half and add them to a roasting pan (big enough to fit the leg of lamb). Add also the slices of onions and the fennel fronds.
Add the leg of lamb to the pan. Drizzle with olive oil on top and season with salt and pepper. Sprinkle some salt in the pan as well not only on top of the lamb.
Sprinkle the dry oregano, and pour the wine into the pan.
Marinate. Let lamb sit at room temperature to marinate for 1 hour. Or you can refrigerate and marinate the meat for a couple of hours or overnight. Don't forget to take the pan out of the fridge 1 hour before cooking.
Preheat oven to 230°C / 445°F.
Roast for 15 minutes then drop the heat to 140°C / 285°F.
Slow roast for 2 ½ to 3 hours. Depending on how strong is your oven.
Rest the meat for 30 minutes then cut and serve.
Serve with Greek potatoes, some Tzatziki, and Maroulosalata (lettuce salad).

Notes

-If you can't find fennel fronds or a fennel bulb with fronds on, you can substitute with dill and use a teaspoon of ground fennel instead. Another alternative is skipping fennel altogether and using fresh mint. About 5-6 leaves.

-Use a teaspoon to insert the ingredients into the incisions you make to the lamb. The incisions should be deep enough to fit a whole clove of garlic.

Nutrition