Tender Greek Lamb (Print Version)
# Ingredients:
→ Marinade Mix
01 -
2 lemons, squeezed
02 -
60 ml extra virgin olive oil
03 -
1 tsp black pepper
04 -
10-12 garlic cloves, chopped or sliced thin
05 -
1 Tbsp honey
06 -
1.5 Tbsp dried oregano
07 -
2 Tbsp finely chopped fresh rosemary
08 -
1 Tbsp dijon mustard
09 -
1/2 tsp cinnamon powder
10 -
1 tsp hot red chili flakes
11 -
2 tsp dried thyme
12 -
1 Tbsp salt
13 -
2.7-3.2 kg lamb leg, boneless
→ Veggies and Extras
14 -
1 large red onion, sliced into wedges
15 -
2 large tomatoes, wedged
16 -
120 ml dry white wine
17 -
1 red bell pepper, cut into big chunks
18 -
4-5 potatoes, sliced into big wedges
19 -
8-10 large green olives
20 -
1 green bell pepper, chunked
# Instructions:
01 -
Grab a bowl and throw in everything listed under the marinade section. Stir it all up until blended. Use a paper towel to pat the lamb dry, then lightly score its surface.
02 -
Rub the lamb generously with the marinade. Save 2 tablespoons for the veggies. Make sure the marinade goes into all the cuts and cracks. Cover with plastic wrap, and chill in the fridge for at least 5-6 hours or, even better, overnight.
03 -
Take the lamb out of the fridge half an hour before it’s time to cook so it warms up a little. Turn on the oven to 190°C (375°F) and set a rack in the middle.
04 -
Lay two large sheets of parchment paper crisscrossed in a big roasting pan, letting enough hang over the edges to wrap everything up later.
05 -
Toss the potatoes, green olives, tomatoes, peppers, and onions onto the parchment paper. Coat them well with the reserved marinade, plus a pinch of salt and pepper. Put the lamb on top, and carefully pour wine around the sides.
06 -
Fold up the parchment paper around the lamb and vegetables. Make sure the edges are sealed snugly to trap moisture.
07 -
Pop the pan on the middle rack and let it slowly cook for about 4 hours until the lamb falls apart easily with a fork.
08 -
Open up the parchment to uncover the contents. Crank the oven up to 220°C (425°F) and bake for another 15-20 minutes so the lamb gets browned and crispy.
09 -
Once out of the oven, let the lamb sit for about 20-30 minutes. Use forks to shred the meat and serve with the roasted veggies.
# Notes:
01 -
This classic Greek dish features lamb that cooks slowly until perfectly tender. Wrapping it in parchment locks in the juices and intensifies the flavors.