Lamb in a Greek Way
Transport your taste buds straight to the Mediterranean with "Lamb in a Greek Way," an irresistibly tender, slow-roasted lamb dish infused with the fresh flavors of Greece. This recipe features succulent bone-in lamb shoulder or leg, marinated in a zesty blend of garlic, rosemary, oregano, lemon juice, and olive oil before being seared to golden perfection and slow-cooked with Yukon gold potatoes and caramelized onions. A splash of red wine and aromatic chicken broth enhance the richness, creating melt-in-your-mouth meat and flavorful roasted vegetables drenched in savory juices. Perfect for family gatherings or holiday dinners, this one-pot wonder is as stunning to serve as it is effortless to prepare. Pair with a crisp Greek salad or warm pita bread to complete your Mediterranean feast!
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Recipe Information
Ingredients
- 4 lbs Lamb shoulder or leg (bone-in)
- 6 cloves Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh oregano, chopped (or dried oregano)
- 2 Lemons, juiced
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Red wine
- 4 large Yukon gold potatoes, quartered
- 2 medium Yellow onions, sliced
- 1 cup Water or chicken broth
Instructions
Preheat your oven to 325°F (160°C).
Pat the lamb dry with paper towels and use a small sharp knife to make incisions all over the meat. Stuff each incision with a small amount of minced garlic and fresh rosemary.
In a small bowl, mix the oregano, lemon juice, olive oil, salt, and black pepper. Rub the mixture all over the lamb to coat thoroughly.
Heat a large oven-safe pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and sear the lamb on all sides until golden brown, about 3-5 minutes per side. Remove the lamb and set aside.
In the same pot, add the sliced onions and sauté for about 3-4 minutes until softened.
Add the red wine to the pot, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes.
Add the quartered potatoes around the onions and pour in the water or chicken broth.
Place the lamb on top of the potatoes and onions. Cover the pot with a lid or tightly with aluminum foil.
Transfer the pot to the preheated oven and roast for 2.5-3 hours, or until the lamb is fork-tender and easily pulls apart.
About halfway through cooking, baste the lamb with the juices in the pot and check that the liquid level is sufficient. Add more water or broth if needed to prevent the dish from drying out.
Once cooked, remove the pot from the oven and let the lamb rest for 10 minutes before serving.
Serve the lamb with the roasted potatoes, onions, and a drizzle of the flavorful juices from the pot. Optional: Garnish with additional fresh rosemary or parsley for a fresh touch.
Nutrition Facts
Calories |
6684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.8 g | 591% | |
| Saturated Fat | 188.0 g | 940% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6107 mg | 266% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 21.2 g | ||
| Protein | 420.4 g | 841% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 9222 mg | 196% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
