Indulge in the tantalizing flavors of the Mediterranean with Mary Berry's Greek Roast Lamb, a dish that promises to elevate your dining experience to new heights! Imagine succulent, tender lamb infused with aromatic garlic and zesty lemon, all slow-roasted to perfection. Whether you're hosting a family gathering or looking for a show-stopping centerpiece for a special occasion, this recipe will not only impress your guests but also have them begging for seconds! Dive into this culinary adventure and discover the secrets to creating a dish that’s as delightful to eat as it is to prepare.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1.5 kg leg of lamb
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat your oven to 160°C (320°F). This low and slow cooking method will ensure the lamb becomes tender and flavorful.
- Prepare the leg of lamb by patting it dry with paper towels. This will help achieve a nice crust during roasting.
- Using a sharp knife, make small incisions all over the leg of lamb. This will allow the garlic and marinade to penetrate the meat, enhancing the flavor.
- Insert the sliced garlic cloves into the incisions you've made in the lamb. This will infuse the meat with a rich garlic flavor as it cooks.
- In a small bowl, combine the olive oil, fresh oregano, lemon juice, salt, and pepper. Mix well to create a marinade.
- Rub the marinade all over the leg of lamb, ensuring it is well-coated. Allow the lamb to marinate for at least 20 minutes at room temperature, or up to several hours in the refrigerator for deeper flavor.
- Place the marinated leg of lamb in a roasting pan. If desired, you can add vegetables such as potatoes, carrots, or onions around the lamb for a complete meal.
- Cover the roasting pan with aluminum foil to help retain moisture during the initial cooking phase.
- Roast the lamb in the preheated oven for approximately 1 hour. After this time, remove the foil to allow the lamb to brown.
- Continue roasting for an additional 1 hour, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for medium, depending on your preference.
- Once cooked to your liking, remove the lamb from the oven and let it rest for about 15-20 minutes. This will allow the juices to redistribute, making the meat more succulent.
- After resting, carve the lamb into slices and serve with your choice of sides, such as roasted vegetables or a Greek salad. Enjoy your delicious Greek roast lamb!
Tips
- Marinate for Maximum Flavor: For the best results, allow the lamb to marinate for several hours or overnight in the refrigerator. This will deepen the flavors and make the meat even more tender.
- Use a Meat Thermometer: To achieve your desired level of doneness, use a meat thermometer. Aim for 60°C (140°F) for medium-rare and 70°C (160°F) for medium to ensure perfectly cooked lamb.
- Rest the Meat: Don’t skip the resting step after roasting! Letting the lamb rest for 15-20 minutes allows the juices to redistribute, resulting in a juicier and more flavorful dish.
- Add Seasonal Vegetables: Enhance your roast by adding seasonal vegetables like potatoes, carrots, or onions to the roasting pan. They’ll soak up the delicious juices and provide a complete meal.
- Experiment with Herbs: While fresh oregano is traditional, feel free to experiment with other herbs like rosemary or thyme for a unique twist on flavor.
Nutrition Facts
Calories: 894kcal
Carbohydrates: g
Protein: 95g
Fat: 57g
Saturated Fat: 21g
Cholesterol: 300mg
