Greek-style roast lamb

This is the most delicious lamb recipe and the best part is that it cooks for 8 to 10 hours, leaving the rest of the day to work, play or sleep!

Serves: 6


3 peeled and thickly sliced onions
8-10 peeled and quartered fat garlic cloves
2-3 sprigs rosemary
2kg leg or shoulder of Karoo lamb
2T (30ml) olive oil
1T (15ml) dried oregano
Juice of 3 (about 6T / 90ml) lemons
1 cup (250ml) (Add more stock if necessary) lamb or chicken stock


Haul out a smallish roasting pan – we used one 32.5cm x 23.5cm. You want the lamb to fit quite snugly so the juice doesn’t evaporate too quickly. Lay onion, garlic and rosemary on the bottom of the pan. Rub lamb with olive oil and oregano and place on top of vegetables. Mix lemon juice and stock together and pour over lamb. Cover the whole roasting pan tightly with foil. Bake in a 120ºC oven for 8–10 hours until meltingly tender and falling off the bone.

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