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Oven roasted lamb, Greek style


  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a thin layer of oil in a large casserole dish (or heavy-bottomed saute pan that can go in the oven) until smoking. 
  • Toss the lamb in a little seasoned flour. Then place the lamb in the casserole and cook in the oven for about 10 mins, turning a couple of times. Add the carrots and potatoes. Toss well and cook in the oven for another 10 mins.
  • Then add the oregano and tomatoes with about 1 cup stock and a little salt. Cover and cook in the oven for about 1½ hours until the meat is very tender, turning every 30 mins or so and adding more stock as needed.
  • Serve with a green salad on the side.


  • olive oil
  • 1.5 kg lamb, cut in chunks
  • plain flour
  • sea salt & freshly ground pepper
  • 2 medium carrots, peeled & cut in chunks
  • 8 chats (baby potatoes), scrubbed & halved
  • a handful of fresh oregano leaves
  • 6 ripe, red tomatoes, cored & cut in wedges
  • 1+ cup chicken stock
  • juice of 1 lemon

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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