Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

Greek Roast Leg of Lamb Recipe

  • 12 cloves of garlic, peeled
  • 7 lb / 3.5 kg leg of lamb (Note 1)
  • Salt and pepper
  • 3 tsp paprika powder
  • 3 tsp garlic powder (or sub with onion powder)
  • 2 tbsp olive oil
  • 2 large onions, quartered (white, brown, yellow, red)
  • 10 sprigs of thyme
  • 3 sprigs rosemary
  • 3 tsp dried oregano
  • 3 dried bayleaves (or 5 fresh)
  • ½ cup lemon juice (2 – 3 lemons), plus more to taste
  • 1½ cups white wine (or sub with chicken broth/stock, low salt)
  • 2 cups chicken broth
  1. Preheat oven to 250C/480F (fan forced) / 270C / 520F (conventional). (Note 2)
  2. Use a small knife to make around 25 incisions all over the lamb, with most on the top.
  3. Cut around 6 cloves into slivers and stuff them into the incisions.
  4. Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
  5. Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
  6. Remove from the oven. Turn the oven down to 160C/320F (fan forced) / 180C/350F (conventional).
  7. Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about ¼ – ⅓ of the way up the height of the lamb.
  8. Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
  9. Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
  10. Cover again and roast for a further 2½ hours, or until you can pull meat apart with forks.
  11. Remove cover and roast for a further 20 – 30 minutes (to brown). (Note 3)
  12. Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 – 40 minutes.
  13. Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off – I get ¾ – 1 cup. There should be 2 – 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
  14. Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

Greek Greens-and-Cheese Pie

1 tablespoon olive oil
2 cups thinly sliced green onions
1 1/2 cups minced fennel (about 1 large bulb)
10 cup packaged fresh spinach (about 5 ounces)
8 cups thinly sliced mustard greens(about 8 ounces)
1 1/4 cups (5 ounces) feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh or 1 tablespoon dried dill
1 teaspoon dried Greek oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
Flat-leaf parsley sprigs (optional)

Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 4 minutes. Add fennel; sauté 3 minutes. Remove onion mixture from pan; cool. Add spinach to pan; sauté 30 seconds or until spinach wilts. Place spinach in a colander, pressing until barely moist. Add greens to pan; sauté 30 seconds or until greens wilt. Place greens in a colander, pressing until barely moist. Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.
Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray. Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray. Spread greens mixture evenly over top of phyllo. Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray. Top with the remaining 3 sheets of phyllo, coating each with cooking spray. Cut ends extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo. Bake at 375° for 50 minutes. Cool for 30 minutes. Garnish with parsley sprigs, if desired.

Greek Egg, Lemon, and Rice Soup


  • 2 quarts chicken broth
  • 1/2 cup long-grain white rice
  • Salt and pepper
  • 4 large eggs
  • 1/3 cup fresh-squeezed lemon juice

1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.
2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don’t boil or soup may curdle. Ladle into bowls.

Mediterranean Chickpea Salad

4 ounces manchego cheese, chopped
1 (10.5 oz.) can chickpeas, drained and rinsed
1 cup loosely packed mint leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 clove garlic, minced
Zest of 1 lemon (1 1/2 tsp.)
Salt and pepper
2 tablespoons fresh lemon juice
1 cup cherry or grape
tomatoes, each cut into quarters (8 oz.)
2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry

Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight.
Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.