Recipe for Granny West’s Greek Style Roast Lamb – fall-apart delicious and perfect for entertaining
3 onions peeled and sliced thickly
8-10 garlic cloves, peeled and quartered
2-3 rosemary sprigs
1 leg of lamb
2 tbsp Willow Creek Extra Virgin Olive Oil
1 tsp dried oregano
The juice of 2 lemons
1 and 1/2 cups of lamb or chicken stock
Find a roasting pan that is not much bigger than the leg of lamb you have. You want the
lamb to fit quite snugly.
Preheat the oven to 100 °C
Lay onion, garlic and a few rosemary sprigs in the bottom of the roasting pan.
Rub the lamb with Willow Creek Extra Virgin Olive Oil and oregano then place the lamb in
the roasting pan.
In a separate container, mix lemon juice and beef stock together and pour over the leg of
After the leg of lamb is coated; cover the whole roasting pan tightly with foil.
Carefully place the roasting pan in the oven (100 °C) and leave it to cook for 8-10 hours.
I usually remove the lamb and thicken the sauce in the pan with beef stock and cornflour, and cook
on the stove top till thick – I then cut the meat up and place it in the gravy.
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