Slow roasted lamb with lemon, potatoes and carrots
A Main-dish recipe, by Gina Lioti.
“Oven baked lamb is one of my favourite dishes. Slow roasted lamb is even better; it is mouth melting. I always use lemons to cook the meat and a few simple spices, depending on what I have fresh or dried on my kitchen at the time.”Gina Lioti
Here’s why you’re going to love this
In Greece, we always cook the meats thoroughly. If you like your lamb rare, this recipe probably is not suitable.
If you don’t have the time to slow roast it, you can make it much faster, just raise the temperature at 190-200 degrees (Celsius) and cook without lid, turning once during cooking.
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- Preheat oven at 140 degrees Celsius.
- Using a knife, make a few small incisions on the surface of the lamb (about 2-3 cm in depth and 2 cm breadth).
- Crush the garlic, add a pinch of rosemary, thyme, oregano, salt and pepper and mix them all very well.
- Stuff the small openings on the lamb with the mix.
- Add the lamb in a deep baking dish with a lid. Peel the potatoes, cut them in cubes and add them to the dish. Add the carrots, whole or cut in two.
- Add 1-2 tablespoons of olive oil, 1 tablespoon of butter (if you use any), the juice of two lemons, and sprinkle with salt, pepper, thyme, oregano and rosemary.
- Close your dish with the lid and put it in the oven for about 4 hours, checking occasionally.
Serve with a fresh mixed-leaf or lettuce salad.
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With every new recipe, I hand–pick dishes that complement it well. You can enjoy Slow roasted lamb with lemon, potatoes and carrots with any of the following.
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