There are many ways to roast a lamb. But really, there’s only one way to go about a traditional Greek lamb roast: low and slow. When done right, the roast arrives on your plate well done, without a hint of pink. It’s tender, juicy, and full of big flavors.
When making this slow cooked roast, be sure to save the sauce. Garlicky with bright lemon notes, it cuts through rich flavors. You may even want to use it to dress your greens.
Slow Cooked Greek Lamb Roast
- 3 cloves garlic
- 1 small onion
- 1 lemons
- 1 tbsp. olive oil
- 2 lb leg of lamb
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 3 sprigs fresh thyme
- 1 sprigs rosemary
- 1 bay leaves
- 1/2 c chicken stock
- Peel the garlic. Peel and quarter the onion. Juice the lemon.
- Heat a large skillet over medium high heat and sauté onion and garlic cloves in olive oil, browning meat on all sides.
- Place leg of lamb in slow cooker and add spices, thyme, rosemary, bay leaves and lemon juice. Add chicken stock and cook on low for 8-10 hours.
- When the lamb is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the meat.
- Transfer the lamb and all of its sauce to a baking dish.
- Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.
- One hour before serving, preheat the oven to 300F. Remove the dish from the fridge and remove as much solidified fat to your preference.
- Remove the meat to a cutting board and slice against the grain into half inch slices.
- Use an immersion blender (or standing blender) to puree the sauce smooth.
- Slide the sliced meat back into the sauce, cover and cook for about 30 minutes until hot. Serve.