Slow Roasted Leg of Lamb With Oregano and Lemon

“From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.”
3hrs 15mins

Ingredients Nutrition


  1. Preheat oven to hot.
  2. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
  3. Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
  4. Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
  5. When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
  6. Transfer lamb to serving dish; cover to keep warm.
  7. Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
  8. Cook, stirring, until mixture is well browned.
  9. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
  10. Slice lamb; serve with potato mixture and gravy.

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