Slow Roasted Greek Lamb

By ngaldi

Ingredients

• 3 pound leg of lamb roast, on the bone
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• juice of 1 lemon
• salt and freshly ground black pepper
• 1 onion, sliced into rings
• 2 carrots, halved lengthwise
• 2 tablespoons chopped parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 300°. Place the lamb in a roasting pan. Mix together the oil, garlic, cinnamon, thyme, and oregano. Brush over the lamb. Sprinkle with lemon juice and season with salt and pepper. Add the onion and carrots.
Fill the roasting pan halfway with water. Bake for 3 hours, basting every 30 minutes; add more water to keep the vegetables moist.
Cover with foil. Bake another 1 1/2 hours, until ver tender.
Remove from the oven and let stand for 20 minutes. Carve, sprinkle with parsley and serve.