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)

Description

This Greek-style slow roasted lamb is infused with lemon, garlic, and fresh herbs, then slow-cooked until fall-apart tender. It’s an impressive, flavor-packed centerpiece ideal for festive gatherings or relaxed family meals.

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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Instructions

Preheat oven to 160°C (320°F).
In a bowl, combine garlic, rosemary, thyme, oregano, salt, pepper, pepperberry, lemon zest, lemon juice, olive oil, stock, and white grape juice to make the marinade.
Pat the lamb dry and rub the marinade all over the meat.
Layer onion slices, halved garlic bulbs, rosemary, and thyme in a large roasting pan. Place lamb on top and pour water or stock into the pan.
Cover tightly with foil and roast for 4½ to 5½ hours, basting occasionally, until lamb is tender and pulls apart easily.
Remove foil during the last 30 minutes of roasting to allow the lamb to brown and caramelize.
Meanwhile, melt butter in a pan until golden, then fry sage leaves until crisp. Set aside.
Blend feta, honey, and cream until smooth and creamy.
Before serving, brush lamb with pomegranate molasses. Garnish with macadamia dust, brown butter, crispy sage, whipped feta, onion jam, and optional finger lime pearls.

Notes

Marinate the lamb overnight for deeper flavor.
Use lamb shanks for individual portions and shorter cooking time.
Add vegetables like potatoes or carrots to the roasting pan.
Swap rosemary for bay leaves or mint for a variation in flavor.
Use extra stock if omitting white grape juice.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Course
Method: Roasting
Cuisine: Greek

Nutrition

Serving Size: 1/10 of recipe
Calories: 560
Sugar: 6g
Sodium: 620mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 45g
Cholesterol: 130mg