← Back to Search Results
braising, slow cooking European, Greek
Slow-roasted Greek Lamb Recipe-1420

Photo by:
Comments: 0


This lamb will be well-done, but spoon-tender.

Yield: 4-6 servings
Prep time: 10 Mins
Cooking time: 4½–5 Hrs


  • 3 lb (1.35kg) leg of lamb roast, on the bone
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 onion, sliced into rings
  • 2 carrots, halved lengthwise
  • 2 tbsp chopped parsley


1. Preheat the oven to 300°F (150°C). Place the lamb in a roasting pan. Mix together the oil, garlic, cinnamon, thyme, and oregano. Brush over the lamb. Sprinkle with lemon juice and season with salt and pepper. Add the onion and carrots.

2. Fill the roasting pan halfway with water. Bake for 3 hours, basting every 30 minutes; add more water to keep the vegetables moist.

3. Cover with foil. Bake another 1½ hours, until very tender.

4. Remove from the oven and let stand for 20 minutes. Carve, sprinkle with the parsley, and serve.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

548kcal (27%)
44mg (4%)
5mg (8%)
176mcg RAE (6%)
129mg (43%)
407mg (17%)
18g (91%)
44g (68%)
3mg (19%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
big-fat-cookies Big Fat Cookies
by Elinor Klivans
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
raos-cookbook Rao's Cookbook
by Frank Pellegrino

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?