Greek Style Lamb Roast
& Yoghurt Dressing
This Greek Style Lamb Roast is a recipe which I use often for Sunday Roast. It’s super yummy and the flavours are subtle enough that I can turn the leftovers into a Thai curry. You can use this recipe to marinate chops as well. For me, the recipe changes each and every time depending on what’s in the fridge.
Ingredients :
- 1 leg of lamb, bone-in or boneless either is fine.
- 2 tablespoons of garlic, this sounds like a lot but you will need it all
- 2 sprigs of thyme
- 1 tsp of oregano
- Zest of 1 lemon
- juice of 2 lemons
- 1 cup chicken stock or water (more if needed)
- Salt
- olive oil
Method:
- Combine garlic, zest, juice and herbs in a large bowl. Add your joint of meat and coat.
- Leave to marinate for around an hour.
- Preheat oven to 150c
- Place in a roasting pan, season with salt and drizzle with a little olive oil.
- Put 1 cup of chicken stock or water in the bottom to prevent drying out.
- Roast for approximately 3 1/2 hours basting halfway through with leftover marinade.
Some people love lamb fat. Personally, I think it’s disgusting! It’s more greasy than other meats and makes me feel ill. For this reason, I never make gravy from the pan. Instead, I make a yoghurt dressing. It’s simple stuff and goes great with this recipe. I’ll put that recipe in the bottom of this post.
Hints and Tips:
- With an hour to go add roast vegetables of your choice.
- If using chops instead of a roast grill on medium heat for approximately 5 minutes on each side.
- You can omit one of the herbs if you don’t have it, I didn’t use oregano this time because I’d run out.
Yoghurt Dressing
For a quick dinner, I don’t bother with draining the yoghurt and all that fancy stuff. I can guarantee it’ll taste just as great. If I’m running low on yoghurt I often do half with sour cream and that’s a great combination too.
Ingredients:
- 1 cup natural yoghurt
- 1 small garlic clove, crushed
- juice of half a lemon
- A small handful of dill or mint (or a mixture of both)
- pinch of salt
Method:
- Combine ingredients in a small bowl and mix well. Use more or less lemon juice to your taste. Serve with your chops or roast.