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Photo of Slow roasted Greek lamb by WW

Slow roasted Greek lamb

Total Time
5 hr 5 min
20 min
3 hr 45 min
Lamb is marinated in garlic, lemon and oregano, then baked in a slow oven until tender.


Lamb leg roast, raw

960 g, (buy 1.2kg), fat trimmed

Olive oil

1 tbs


4 clove(s), crushed

Lemon juice

cup(s), (80ml)

Ground paprika

1 tsp, (smoked)

Dried oregano

1 tsp, plus extra sprigs to garnish

Fresh lemon rind

1 tbs, finely grated


480 g, peeled, halved


  1. Place lamb in a large bowl. Combine half the oil, half the garlic and half the juice with the paprika, finely chopped oregano and rind in a small bowl. Rub mixture all over lamb. Cover and refrigerate for 1 hour.
  2. Preheat oven to 160ºC or 140ºC fan-forced. Place the lamb in a large baking dish. Cover with foil and bake for 3 hours. Uncover and bake for 30 minutes.
  3. Meanwhile, place the potatoes on a baking tray. Combine the remaining oil, garlic and juice in a small bowl. Drizzle oil mixture over potatoes and toss to combine. Bake potatoes, uncovered, in oven with the lamb for the last 30 minutes of cooking.
  4. Remove lamb from oven and cover to keep warm. Increase oven to 220ºC or 200ºC fan-forced. Bake potatoes a further 15 minutes or until crisp and tender.
  5. Slice lamb and serve with roasted potatoes and garnished with oregano sprigs.