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Mediterranean-style roast lamb

This Mediterranean-style roast lamb is a slow-roast, one-pot dish, perfect for lazy Sundays. You can serve it with a Greek salad or crispy green salad or roasted veggies, which you can make using the other shelf in the oven.  
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Resting Time 4 hours
Total Time 2 hours 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 half leg of lamb or shoulder bone-in
  • 4 garlic cloves peeled
  • 4 large potatoes peeled if not organic
  • 2 onions peeled
  • 1 tsp oregano
  • Salt & pepper
  • 1 small glass of water or white wine
  • Extra virgin olive oil
  • For the rub:
  • 2 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp cumin powder
  • ½ tsp cinnamon powder
  • 1 tsp garlic powder
  • 2 Tbsp extra virgin olive oil
  • 1 lemon juiced and zested

Method
 

  1. Take the lamb out of the refrigerator and leave in room temperature for about 45 minutes.
  2. Meantime, make the rub by mixing the ingredients.
  3. Cut the potatoes into bite-sized pieces, the pepper into chunks, the onion into thin wedges. Scatter these into a roasting dish and tuck the garlic cloves between them. Drizzle with some olive oil, then scatter some oregano on top.
  4. Preheat the oven to 200°C.
  5. Season the lamb whit salt and pepper and make a few slits on both sides. Put it on top of the veggies.
  6. Drizzle with some oil then roast for 10 minutes to sear the lamb. 
  7. Remove the dish from the oven, then adjust the oven temperature to 165°C.
  8. Insert the garlic slices in the slits, then cover the lamb with the rub using a silicon brush.
  9. Add the water or wine to the roasting pan, then roast for about 2-2.5 hours. Until the lamb starts falling off the bone. You can cover the dish with foil for the first hour, if preferred.
  10. Serve warm, with fresh parsley scattered on to.