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Slow roasted Greek lamb


  • Whisk together the oil, 4 crushed garlic cloves, the chopped parsley and the juice of 1 lemon in a large bowl. Then toss in the lamb and refrigerate overnight, turning 2-3 times.
  • When ready, preheat oven to 110°-120°C fan forced (130°-140°C normal).
  • Seal the lamb on all sides in a large pan (that can go into the oven). Then generously salt the lamb and cook in the oven for 1¼-1½ hours until very tender when pierced with a knife. When ready, cut into chunks.
  • While the lamb is cooking, combine the mint and ¼ finely diced cucumber with the remaining garlic, the yoghurt and a good squeeze of lemon juice. Set aside.
  • In another bowl, toss the red onion and tomatoes with the remaining cucumber sliced and then halved. Add the lamb with some of the pan juices and a squeeze of lemon juice. Toss well.
  • Then mound the lamb on a large plate (or individual plates), sprinkle with the tzatziki and serve with warmed pita on the side.


  • ½ cup olive oil
  • 7 garlic cloves, crushed
  • 6 tbsp chopped fresh parsley
  • 2 lemons
  • 1 butterflied leg of lamb, cut into 3 pieces
  • sea salt flakes
  • 2 tbsp finely sliced mint
  • ½ large telegraph (continental) cucumber
  • ½ cup plain yoghurt
  • 1 red onion, finely sliced
  • 3 ripe red tomatoes, cored & cut into wedges
  • warmed pita (flat bread)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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