Today we’re making slow roasted Greek-style leg of lamb. It’s tender and delicious and the potatoes are amazing! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/greek-slow-roasted-leg-of-lamb/
Ingredients
For the dry brine
1 4 1/2-5 pound (2300g) leg of lamb
2 tablespoons (20g) Diamond Crystal Kosher salt
1 teaspoon black pepper
Remaining ingredients
3 1/2 pounds (1600g) Yukon Gold potatoes – cut into large wedges
15 cloves garlic – divided
2 tablespoons fresh Rosemary leaves
2 tablespoons (36g) honey
1 tablespoon (16g) Dijon mustard
1/3 cup (80g) fresh lemon juice
3/4 cup (180g) olive oil
1 tablespoon dried Greek oregano
1 teaspoon paprika
1/2 cup (120g) low-sodium chicken stock
For the ladolemono sauce
1/4 cup (60g) lemon juice
1 teaspoon lemon zest
2 teaspoons (10g) Dijon mustard
1 cup (240g) extra virgin olive oil
2 cloves garlic
2 teaspoons Greek dried oregano
1 teaspoon salt – plus more to taste
1/2 teaspoon black pepper
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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Make sure to subscribe to our podcast: https://www.youtube.com/@sipandfeastpodcast. This week's episode #43 is about our Favorite Easter Foods plus we taste test an iconic NYC soda. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
You should repost this in two weeks. Greek Orthodox Easter is May 5 this year. Great video!
I can thoroughly recommend this recipe. Yum! It really is something.
The way l learned to do a Roast leg of lamb is to cut slips in the meat all over slip in slivers of garlic. Rub S & P all over, rub olive oil all over. Open a can of chopped tomatoes. Pour the tomatoes all over the lamb. Sprinkle Greek oregano, chopped rosemary. Cover with foil. Bake for 2 hrs. Take off foil and roast another 30 mins
Can slice lemons around the pan and rosemary sprigs. This is very simple but very tasty.
As a Greek, I Approve! Kali Anastasi!!! Yiasou
I love an Irish American who knows how to cook Greek lamb. This dish looks spectacular and I'm sure it tastes great. Well done, always appreciate watching all your recipes.
Yummy 🎉 from Atlanta Ga ❤❤❤❤
I've missed your videos! I don't know why I have not been seeing you on my feed. Binge watching now 😀
I did this today. It rendered awesomely. Thank you very much. Since the piece was 3.2 kg it took 4.5 hours until smooth. Also, I added some honey to the lardolemono sauce. 👍
nicely done, try not to use sooo much oil, lamb releases a generous amount… as a greek im impressed and approve , hehe, bravo file mou
Hi James, stumbled across your braised short rib recipe a few months ago and wow! Thanks so much for your content, it's amazing! I'm going to try your lamb recipe this weekend and I can not wait.
I have enoyed many of your vids however I was dissapointed with the way this turned out. You said towards the end that this is the way lamb should be cooked. i can only diagree . It should be pink and juicy. medium rare thks
Best time to eat lamb is late October early November. If you eat sheep in spring it’ll be a hogget
Nice of you to mention Akis.
Funnily enough, I thought of him the moment you said guy with youtube channel.
Good channel regardless. The overall presentation and style of the youtuber matters also
My mother always made lamb at Easter, but as of this Easter I never made it myself. Your leg of lamb with potatoes was outstanding and your instructions were very easy to follow. Everyone loved it. Thanks for a great recipe
Good job
I made this, and the marinade came out much more viscous than his appears. It was really frustrating to have it mostly run down the sides. If you try, please hold back on the lemon juice as you go.
Made lamb on the bbq and double wrapped it in foil and further cooked it in beer. My father in law was over eating it and he said "This is better than mamma's" his late wife. I was speechless and my wife looked at me. The height of my novice culinary life. I was humbled, grateful and surprised to say the least.
I bring that up to my wife once in awhile and her response "Humph!"😂
Jim, I made your recipe tonight and it will be the only way I make leg of lamb going forward!!! I agree that salting the roast overnight is a must. I let my covered roast get to 200°F internal temperature. I poured out all the juices, defatting it and added it to a saucepan. The seasoning was so perfect I simply thickened the juices with a little cornstarch slurry. I added the potatoes to a rimmed baking sheet, then popped the roast and the potatoes under the broiler to crisp up. The thickened pan juices were so good, I chose not to make the Ladolemono sauce. Thank you for this wonderful recipe. I look forward to watching more Sip & Feast episodes. Love the tasters’ reviews but I also like watching your reactions to them as they eat, review and rate your recipes.
Can’t wait to try this recipe! Have a 4H lamb that I think will be perfect for this!
Thank you!!! Family loved it. I pulled from the bone and served on a beautiful platter for Easter.
The times for cooking this low and slow were very inaccurate. 3 hours in and nowhere near done. My oven is calibrated so I am wondering if this time was based on convection oven. 😢
I love how James goes back to the lamb and potatoes after tasting the cake! 😀
I like my lamb medium rare….so shoot me.
I used this recipe today for Easter dinner and everyone loved it! Thank you and Happy Easter!