Name: Slow-Cooked Lamb with Lemon and Oregano
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 1 1/2 c. fresh lemon juice (from 6 to 7 lemons) -; 1/2 c. extra-virgin olive oil -; 1 tbsp. dried oregano -; 4 lb. leg of lamb -; 2 1/2 lb. yukon Gold potatoes, peeled and cut into big chunks -; 1 1/2 c. water -; Coarse salt and freshly ground pepper -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooked Lamb with Lemon and Oregano

1. 1 1/2 c. fresh lemon juice (from 6 to 7 lemons) -

2. 1/2 c. extra-virgin olive oil -

3. 1 tbsp. dried oregano -

4. 4 lb. leg of lamb -

5. 2 1/2 lb. yukon Gold potatoes, peeled and cut into big chunks -

6. 1 1/2 c. water -

7. Coarse salt and freshly ground pepper -

How to cook deliciously - Slow-Cooked Lamb with Lemon and Oregano

1. Stage

Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.

2. Stage

Preheat oven to 350 degrees F. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees F. Roast lamb 2 hours.

3. Stage

Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees F. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.