Greek Lemon and Herb Lamb Leg. A yummy Greek-style lamb that cooks super slow until it’s so soft it falls right off the bone. Easy to make and tastes amazing!
Servings: 6
Ingredients
- 4.8 pounds leg of lamb
- 1 piece bunch of flat-leaf parsley
- 0.5 cups fresh oregano (or 3 tbsp dried)
- 0.3 cups fresh rosemary (or 1.5 tbsp dried)
- 6 garlic cloves
- 0.3 cups olive oil
- 1 tablespoon salt
- 1 tablespoons peppercorns
- 2 red onions, cut into slices
- 2 lemons, cut into slices
Greek Lemon and Herb Lamb Leg: Steps
- Make the herb paste: Put the parsley, oregano, rosemary, garlic cloves, peppercorns, salt, and 0.3 cups olive oil into a blender. Mix it all up until it looks like a thick, green paste — kind of like pesto!
- Layer the slow cooker: Put the sliced 2 red onions, cut into slices, on the bottom of your slow cooker. Then lay half of the 2 lemons, cut into slices, right on top of the onions.
- Prepare and add the lamb: Use a knife to make deep cuts all over both sides of the 4.8-pound leg of lamb. Rub the green herb paste all over the lamb, so it gets into all those cuts. Place the lamb on top of the onions and lemons in the slow cooker. Put the rest of the lemon slices on top of the lamb.
- Slow cook the lamb: Put the lid on and cook on LOW for 8 to 600 minutes
600:00
. A bigger leg needs more time — a 2.3kg leg works great at 10 hours. The lamb is ready when it’s super soft and falls apart easily! - Make the gravy: When the lamb is done, carefully pour the yummy juices from the bottom of the slow cooker through a strainer into a pot or bowl. That liquid makes a really tasty gravy to pour over your lamb. Enjoy!
Notes
You can use a lamb shoulder instead of a leg — it works just as well! If you don’t have fresh herbs, dried ones are totally fine. The longer you cook it, the more tender and juicy it gets. Leftovers taste even better the next day!
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