Slow-Roasted Lamb with Potatoes & Herbs
Serves: 4–6
Prep time: 20 min
Cook time: 3.5–4 hours
🧂 Ingredients
• 1.5–2 kg lamb shoulder or leg, bone-in
• 1 kg potatoes, cut into large chunks
• 4–5 garlic cloves, sliced
• Juice of 1–2 lemons
• 2 tbsp olive oil
• 2 tbsp mustard
• 1 tbsp dried oregano
• 1 tsp thyme
• Fresh rosemary
• 100g feta cheese, crumbled (optional)
• Salt and pepper
• Parchment paper or foil
🔪 Instructions
1. Preheat oven to 160°C.
2. Season:
Rub lamb with olive oil, lemon juice, oregano, thyme, rosemary, mustard, salt, and pepper. Insert garlic slivers into small cuts in the meat.
3. Layer:
On parchment or foil in a large baking dish, layer potatoes. Place lamb on top. Sprinkle any remaining herbs and feta (if using).
4. Wrap:
Seal parchment or foil tightly to form a parcel. Add a splash of water or white wine if needed.
5. Bake:
Roast for 3.5–4 hours. Open foil for the last 30 minutes to brown the top.
Kali Orexi 🙂