Name: Melt-in-Your-Mouth Greek-Style Slow Roasted Lamb with Lemon, Garlic, and Fresh Herbs
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Greek
Ingredients: For the lamb marinade:; 2.5 to 3 kg lamb shoulder or leg, bone-in; 6 garlic cloves, finely minced; 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon dried oregano; 1 tablespoon sea salt; 1 teaspoon cracked black pepper; 1 teaspoon native pepperberry (optional); Zest of 2 large lemons; 120 ml freshly squeezed lemon juice; 60 ml extra virgin olive oil; 120 ml chicken or vegetable stock; 120 ml white grape juice or additional stock; For the roasting pan:; 1 large onion, thickly sliced; 2 whole garlic bulbs, halved crosswise; 3 to 4 sprigs fresh rosemary; 3 to 4 sprigs fresh thyme; 240 ml water or stock; For garnishing and finishing:; 40 g macadamia nuts, lightly toasted and finely crushed; 60 g unsalted butter; 12 fresh sage leaves; 120 g feta cheese; 2 tablespoons honey; 60 ml thick cream; 80 g caramelized onion jam; 2 tablespoons pomegranate molasses; Finger lime pearls (optional)

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This Greek-style slow roasted lamb is exceptionally tender, deeply flavorful, and infused with bright lemon, mellow garlic, and fragrant herbs. Slow cooking at a gentle temperature allows the lamb to soften until it practically falls apart, making it ideal for family gatherings or special occasions.

Why You’ll Love This Recipe

Ultra-tender, fall-apart lamb with rich flavor
Classic Greek-inspired combination of lemon, garlic, and herbs
Mostly hands-off cooking with impressive results
Perfect for entertaining or relaxed weekend meals
Easy to adapt with different garnishes or sides

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lamb marinade:

2.5 to 3 kg lamb shoulder or leg, bone-in
6 garlic cloves, finely minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon dried oregano
1 tablespoon sea salt
1 teaspoon cracked black pepper
1 teaspoon native pepperberry, optional
Zest of 2 large lemons
120 ml freshly squeezed lemon juice
60 ml extra virgin olive oil
120 ml chicken or vegetable stock
120 ml white grape juice or additional stock

For the roasting pan:

1 large onion, thickly sliced
2 whole garlic bulbs, halved crosswise
3 to 4 sprigs fresh rosemary
3 to 4 sprigs fresh thyme
240 ml water or stock

For garnishing and finishing:

40 g macadamia nuts, lightly toasted and finely crushed
60 g unsalted butter
12 fresh sage leaves
120 g feta cheese
2 tablespoons honey
60 ml thick cream
80 g caramelized onion jam
2 tablespoons pomegranate molasses
Finger lime pearls, optional

Directions

Preheat the oven to 160°C.
In a bowl, combine garlic, rosemary, thyme, oregano, salt, pepper, pepperberry, lemon zest, lemon juice, olive oil, stock, and white grape juice. Mix thoroughly.
Pat the lamb dry and rub the marinade generously over the entire surface.
Arrange the onion slices, halved garlic bulbs, rosemary, and thyme in a large roasting pan. Place the lamb on top and pour in the water or stock.
Cover the pan tightly with foil and roast for 4½ to 5½ hours, basting once or twice, until the lamb is extremely tender.
Remove the foil during the final 30 minutes to allow the surface to caramelize.
Melt the butter in a small pan until golden and nutty, then fry the sage leaves briefly until crisp.
Blend feta, honey, and cream until smooth.
Brush the lamb lightly with pomegranate molasses before serving and finish with macadamia dust, brown butter, crispy sage, and optional finger lime pearls.

Servings and timing

Servings: 8 to 10
Preparation time: 20 minutes
Cooking time: 4½ to 5½ hours
Total time: Approximately 5 to 6 hours

Variations

Use lamb shanks instead of a whole shoulder for individual servings
Add potatoes, carrots, or tomatoes to the roasting pan
Replace rosemary with bay leaves for a different herbal profile
Serve with a yogurt and garlic sauce instead of whipped feta

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish at 160°C with a splash of stock. The lamb can also be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.

FAQs

Can I marinate the lamb overnight?

Yes, marinating for up to 24 hours enhances flavor and tenderness.

What is the best cut of lamb for slow roasting?

Bone-in lamb shoulder is ideal because it stays moist during long cooking.

Do I need to baste the lamb often?

Occasional basting helps, but the covered roasting keeps it moist.

Can I cook this recipe at a lower temperature?

Yes, you can cook at 150°C, allowing extra time for tenderness.

Is lemon essential to the flavor?

Lemon is central to the Greek profile, but the quantity can be adjusted.

Can I make this dish dairy-free?

Yes, omit the butter and feta garnishes and finish with olive oil.

How do I know when the lamb is ready?

The lamb should pull apart easily with a fork.

Can I use only dried herbs?

Yes, reduce quantities slightly as dried herbs are more concentrated.

What sides pair best with this lamb?

Roasted vegetables, rice, or a fresh salad complement it well.

Can leftovers be repurposed?

Yes, the lamb works beautifully in wraps, salads, or flatbreads.

Conclusion

This slow roasted Greek-style lamb delivers incredible tenderness and layered flavor with minimal effort. Infused with lemon, garlic, and herbs, it’s a timeless dish that brings comfort, elegance, and satisfaction to the table every time.