SLOW COOKED GREEK LAMB LEG
Slow cooking a lamb leg is an absolute game changer for flavour and tenderness. I swear by my lamb recipes, if I can do anything in life, it’s cook a juicy fall apart lamb. I have made this recipe as full proof as possible and its barely any work.
Slow cooking allows lemon, oregano and garlic to permeate the meat deeply. The low and slow method breaks down tough collagen, turnin’ it into succulent, juicy goodness. You’ll end up with a tender lamb that pulls apart easily with a fork, perfect for those lazy dinners.
Slow cooking retains moisture, meaning your lamb won’t dry out. Instead, it soaks in all those flavours and becomes an epic blend of juicy and savoury notes. The leftover juices make for an incredible sauce for the shredded lamb to soak up.
Once you pile everything into the pot and set it in the oven, you can chill while the magic happens. The only main point I really try to hammer home is allowing the meat to rest before you being shredding. As it rests the moisture will retain into the lamb, opposed to falling out when you shred it up.
Serve with tzatziki.
SLOW COOKED GREEK LAMB LEG
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SLOW COOKED GREEK LAMB LEG 〰️
2.5-3kg lamb leg (bone in)
1 lemon (zest and juice)
4 garlic cloves (minced)
2 tbl sp dijon mustard
1 small bunch oregano (leaves, finely diced)
2 tbl sp dried oregano
1/4 cupe EVOO
2 tbl sp cracked black pepper
A few decent pinches of salt
2 brown onion (quartered)
4 bay leaves
350ml white wine
Preheat oven to 140 degrees Celsius.
Start by trimming excess fat off lamb and cleaning it up, making sure it fits in casserole. You want a thin layer of fat but not whole chunks. Using a shop knife, stab lamb to make little holes all over for the marinade to get into.
In cast iron casserole add in all ingredients except lamb, onion, bay leaf and wine. Make that greek marinade, mix together until bright green and smelling fragrant. Add in lamb and rub marinade into holes and all over until its covered in the marinade. Gently place in middle of casserole and fill with white wine, bay leaves and quartered onions. Place lid on top.
Place in oven and cook for 4 hours and 30 minutes. Remove lid and cook for 30 minutes more.
Remove from oven, cover with foil and allow to rest for minimum 30 minutes. Or else I will find out and won’t be happy. Once rested, using two fork tear the lamb apart and allow it to soak up all the liquid. Remove bone and bay leaves. Serve all juicy.