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Greek style slow roasted lamb

This slow roasted lamb is well worth the wait! The meat is beautifully soft, succulent and flavoursome. Traditionally it's an Easter dish but it's perfect for a really special Sunday lunch, or even a dinner party, at any time of year.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 40 minutes
Resting Time 4 hours
Total Time 5 hours
Servings: 6 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 kg leg of lamb
  • 2 Tbsp olive oil
  • 2 lemons zest and juice
  • 2 anchovy fillets chopped
  • 4 garlic cloves finely chopped
  • 2 Tbsp oregano dried
  • 2 Tbsp ground cinnamon
  • Salt & pepper

Method
 

  1. Put the oven on to 160°C.
  2. Put the lamb into a big roasting tin and rub the skin all over with the olive oil.
  3. Mix together the lemon zest, anchovy and garlic in a bowl. With a sharp knife, make slits all over the joint and rub the mixture well into them. Then pour over the lemon juice and sprinkle the cinnamon, oregano and seasoning evenly on the meat.
  4. Put foil loosely over the joint and put into the oven.
  5. After four hours, take off the foil and put aside. Increase the heat to 220°C and continue roasting until it browns - 20 minutes or so.
  6. For the best flavour, the lamb needs about half an hour resting in the roasting tin out of the oven covered with the foil.