Slow-Cooked Greek Lamb with Lemon Roasted Potatoes


Slow-Cooked Greek Lamb with Lemon Roasted Potatoes

There’s nothing better than a plate of succulent slow cooked lamb with roasted potatoes in the cool, winter months. Serve Slow-Cooked Greek lamb with lemon roasted potatoes, and yoghurt with mint and cinnamon.

Slow-Cooked Greek Lamb with Lemon Roasted Potatoes

Serves 6


1 tbsp olive oil

1.75kg whole lamb shoulder

1 tsp ground cinnamon, plus extra fordusting

2 tbsp chopped rosemary leaves

5 garlic cloves, crushed

2 red onions, thickly sliced

4 anchovies, chopped

2 tomatoes, thickly sliced

5 fresh bay leaves

1/3 cup lemon juice

2 cups chicken stock

Greek yoghurt and fresh mint leaves, to serve

Lemon Roasted Potatoes

1.5kg Desiree potatoes, cut into 3cm wedges

2 tbsp olive oil

1/2 cup lemon juice

1 1/2 cups chicken stock


Preheat oven to 150°C (fan-forced). Heat oil in a large flameproof roasting pan over a high heat. Season lamb with salt and pepper. Sear for 7 minutes, turning once, or until brown. Remove dish from heat and place lamb on a plate. Rub lamb all over with combined cinnamon, rosemary and garlic.

Add onion and anchovies to a dish. Top with half the tomato. Add lamb and bay leaves. Top with remaining tomato. Pour in lemon juice and stock. Seal with a sheet of baking paper and cover with a tight-fitting lid.

Cook for 3 1/2 to 4 hours, or until lamb is very tender. Uncover and bake for a further 20 minutes, or until golden. Cover with foil and keep warm.

Meanwhile, to make lemon roasted potatoes, place potatoes, oil, lemon juice and stock in a large roasting pan. Season with salt and pepper. Add to oven 2 hours before removing lamb. Potatoes should be nearly tender.

Once lamb is removed, increase oven temperature to 220°C (fan-forced). Cook potatoes for a further 30 to 45 minutes, or until golden.

Serve lamb with lemon roasted potatoes, and yoghurt and mint dusted with extra cinnamon.


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