Secret to the best 5-hr Greek Slow Roasted Lamb with Herbs
Craving tender, juicy lamb? This easy Greek Slow Roasted Lamb with Herbs is fall-off-the-bone delicious. Discover this amazing recipe that creates the most succulent, flavorful meat by slow-roasting it in a sealed parcel to trap all the juices and aromas.
Ingredients
- 1 (4 to 5 lb) bone-in lamb shoulder pat dry with paper towels
- 1 head garlic cloves peeled and minced or pressed
- 2 large lemons zest and juice
- ½ cup extra virgin olive oil plus more for drizzling
- 2 tbsp dried oregano
- 4 sprigs fresh rosemary leaves finely chopped
- 4 sprigs fresh thyme leaves picked
- 1.5 tbsp sea salt coarse
- 1 tbsp freshly ground black pepper
- 2 lbs Yukon Gold or Russet potatoes peeled and cut into large 2-inch chunks
- 1 cup dry white wine or chicken broth
Instructions
- Preheat your oven to 325°F (160°C). Take the lamb out of the refrigerator about 30-60 minutes before cooking to allow it to come to room temperature.
- In a small bowl, combine the minced garlic, zest and juice of both lemons, 1/2 cup olive oil, dried oregano, chopped rosemary, thyme leaves, sea salt, and black pepper. Mix well to create a thick, aromatic paste.
- Pat the lamb shoulder completely dry with paper towels. Using a sharp knife, make several deep incisions (about 1-inch deep) all over the lamb, on both sides. This will help the marinade penetrate deep into the meat.
- Rub the herb and garlic paste generously all over the lamb, making sure to push it deep into the incisions you made. Use your hands to massage it into the meat.
- Place the potato chunks in your large roasting pan and toss them with a drizzle of olive oil, salt, and pepper. Pour the white wine or chicken broth over the potatoes.
- Tear off a large sheet of parchment paper, big enough to completely envelop the lamb, and place it over the potatoes. Place the seasoned lamb on top of the parchment. Now, create a sealed parcel. Bring the sides of the parchment paper up and fold them over several times to seal. Then, tear off two large sheets of heavy-duty aluminum foil. Place one sheet over the top and crimp the edges tightly against the roasting pan. Repeat with a second sheet to ensure a perfect seal. This is the most crucial step to trap the steam and create tender lamb.
- Carefully place the roasting pan in the preheated oven and roast for 5 hours. Do not open the parcel during this time.
- After 5 hours, remove the pan from the oven and let it rest, still sealed, on the countertop for at least 30 minutes. This allows the juices to redistribute back into the meat.
- Carefully open the foil and parchment parcel (be cautious of hot steam). The lamb will be incredibly tender. You can serve it directly from the pan, shredding the meat with two forks. Serve the lamb with the potatoes and spoon over the delicious pan juices.
Notes
The Secret Seal: The key to this recipe is the tight seal. Ensure the parchment and foil create a parcel with no gaps to trap all the steam and flavor. This Kleftiko-style cooking method is what makes the lamb so tender.
Make Ahead: For even more flavor, you can marinate the lamb in the herb paste overnight. Cover and refrigerate, then proceed with the recipe, allowing the lamb to come to room temperature first.
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. It's delicious in sandwiches, salads, or tacos the next day.
Make Ahead: For even more flavor, you can marinate the lamb in the herb paste overnight. Cover and refrigerate, then proceed with the recipe, allowing the lamb to come to room temperature first.
Storage: Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. It's delicious in sandwiches, salads, or tacos the next day.
