greek lamb

Flavorful, fall-apart tender boneless leg of lamb, seasoned Greek-style with loads of garlic, rosemary, oregano. Let your slow cooker do all the magic as this lamb leg cooks along with pearl onions in a special wine broth.

See notes if you need braising instructions instead. And be sure to check out all the suggestions for what to serve along.

Greek Boneless Leg of Lamb (Slow Cooker)

lb/ 1.360 kg Bone less leg of lamb, fat trimmed

Kosher salt

Black pepper

Early Harvest Greek extra virgin olive oil

garlic (6 thinly sliced and 6 minced)

dry rosemary

thyme

dry oregano

tsp sweet paprika

lemon

lb pearl onions, peeled (or shallots, if you prefer)

dry red wine

low-sodium broth (beef

Parsley

Pat lamb dry and season generously with kosher salt and black pepper on all sides (if you have the time, set it aside at room temperature for up to 1 hour, otherwise continue on)

Coat the bottom of a large skillet (I used my cast iron skillet) with a little bit of extra virgin olive oil. Heat skillet over medium heat until oil is shimmering but not smoking. Add the lamb and brown well on all sides (increase heat to medium-high if needed); about 7 minutes. Remove from heat and let cool enough to handle.

Cut a few slits into the lamb on both sides and insert a slice of garlic in each of the slits.

Now make a wet garlic spice rub for the lamb. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and paprika. Add lemon juice and 3 tbsp extra virgin olive oil. Coat lamb on all sides with the garlic spice rub.

Add pearl onions (or shallots) to the bottom of a large slow cooker (crock pot). Add wine and broth, then add the spiced lamb on top.

Cover slow cooker and set on high for 3 to 4 hours or on low for 5 to 6 hours until lamb is fork-tender and you can easily pull it apart.

Transfer to a serving platter adding the cooking juice on top or to the side to serve along. (See sides to serve along in the notes)

I hadn't really planned ahead what to have on Easter since it was just going to be my husband and myself. On a whim yesterday, I bought a boneless Leg of Lamb and found your recipe as I was searching for how to cook it. This turned out SO good today! I put it in he crock pot this morning before church and let it cook on high for 4 hours. I had to make a couple modifications, simply because I didn't have lemon juice or red wine. I used white wine vinegar in place of lemon juice and used a splash of balsamic vinegar with the broth instead of adding the red wine. I also included some small new potatoes and carrots with the pearl onions in the bottom of the crockpot before putting the Lamb on top. Everything was incredibly flavorful, juicy and tender. Will definitely make again! Thanks for helping make our Easter meal special.

Hi I made this recipe for friends last week was fab !  Would like to cook again  but the boneless lamb was very expensive and not a huge amount so was wondering if it would come out as good using a bone in lamb leg instead as they are larger and less expensive?? Also made your Greek salad recipe was really good too thanks !!

Followed recipe to the letter &amp; it turned out like an old leather boot; maybe it was the Woolies lamb, not the first time I have had a problem with their meat

https://content.jwplatform.com/videos/&rdquo;fj3RIcPp&rdquo;.mp4

”Greek

Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!

Greek Butterflied Lamb Leg

oregano

garlic garlic

tsp salt

tsp black pepper

lemon juice

tbsp zest ((= zest of 1 lemon))

olive oil

tbsp oil ((for brushing BBQ

Lemon (, for garnish)

Oregano leaves (, optional garnish as pictured)

Flatbreads or store bought pita breads

Greek Salad

Tzatziki

More ideas listed

Mix marinade ingredients in a large ziplock bag.

Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.

Seal bag and marinate for 24 hours (3 hours minimum).

Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).

Remove lamb from marinade and place on the grill, fat side down.

Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).

Loosely cover with foil, and rest for 10 minutes before serving.

BBQ:

Preheat oven to 180°C/350°F (all oven types). Place a rack on a tray.

Cut lamb into 2 or 3 large pieces so it fits in your skillet.

Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 - 3 minutes each side. (Note: It will not colour much more in the oven)

Roast for 22 - 25 minutes, or until the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).

Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.

Stove/Oven (Note 2):

Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads, as pictured in post.

More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.

Serving:

Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs? - Matt Preston.

Greek lamb tray bake Matt Preston

tbs extra virgin olive oil

1kg boneless lamb shoulder, trimmed,

onions, chopped

oregano oregano leaves

bay leaves

tsp cumin

tsp smoked paprika

can chopped tomatoes

(280 grams) orzo or risoni pasta

cherry tomatoes

(75 grams) pitted kalamata olives

lemon lemons

tsp caster sugar

crumbled feta

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.

Youvetsi: Greek Lamb Stew with Orzo

lamb

Kosher salt and black pepper

extra virgin olive oil

onions ((finely chopped))

garlic

red wine

paprika

cinnamon

nutmeg

bay leaf

whole San Marzano tomatoes

orzo pasta

parsley ((chopped))

feta cheese ((for garnish, optional))

Pat the lamb dry and season with kosher salt and black pepper.

In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.

In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.

Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.

Stir in the orzo and cover the pan. Let cook for another 20  minutes or until the orzo has cooked through and most of the moister has been absorbed.

Garnish with parsley and crumbled feta, if you like, before serving.

Greek Kleftiko is a boldly marinated lamb roast that cooks ow and slow for hours, sealed in parchment paper for ultimate moisture and tenderness.

Kleftiko (Greek Lamb Cooked In Parchment)

tomatoes

potatoes,

red onion,

red bell pepper,

green bell pepper,

green olives

white wine

6-7 lbs boneless leg of lamb

lemons, juiced

10-12 garlic cloves,

Tbsp fresh rosemary, finely chopped

tsp red chili flakes

Tbsp honey

Tbsp dijon mustard

Tbsp salt

tsp pepper

Marinate the Lamb: Pat the lamb dry with...

Marinate the Lamb: Pat the lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over. In a bowl, mix all the marinade ingredients and whisk well.

Rub the marinade, leaving behind 2 Tbsp for...

Rub the marinade, leaving behind 2 Tbsp for veggies, all over the lamb with your hands, making sure it goes in all the cuts and crevices. Cover with cling wrap and leave it in the refrigerator to marinate for at least 5-6 hours before roasting, or better yet overnight.

Take the lamb out of the refrigerator 30...

Take the lamb out of the refrigerator 30 minutes before roasting, and leave it on the counter to bring it to room temperature. Preheat the oven to 375°F, and position a rack in the middle.

Line a large roasting pan with two very...

Line a large roasting pan with two very large pieces of parchment paper, making a cross shape so that you have long pieces of parchment overhang on all sides of the pan (we like to have about 8 inches of parchment overhang on all sides of the pan).

Assemble the vegetables and lamb in the pan....

Assemble the vegetables and lamb in the pan. Spread the potatoes, bell peppers, tomatoes, olives and onions in the bottom of the pan over the parchment. Season it with remaining reserved marinade and salt and pepper and mix well. Add the lamb on top of the vegetables and pour the white wine in from the side of the pan.

Fold the parchment to cover the lamb and...

Fold the parchment to cover the lamb and vegetables. Pull parchment paper sides together and cover tightly, sealing the edges to create a parchment parcel to retain the moisture as it cooks.

Place the roasting pan on the center rack...

Place the roasting pan on the center rack of your heated oven and cook for about 4 hours, or until the meat is tender and falls apart. Remove the cover, increase the temperature to 425 degrees, and cook for 15- 20 minutes to brown.

Once ready, allow the lamb kleftiko to sit...

Once ready, allow the lamb kleftiko to sit for about 20 to 30 minutes before serving. After resting, shred the lamb meat with forks and serve along with roasted vegetables.

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Top 6 greek lamb recipes from across the web

The most viewed greek lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Boneless Leg of Lamb (Slow Co...

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Greek lamb tray bake Matt Preston

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The most viewed greek lamb recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine