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Greek Slow Roasted Lamb

2kg leg or shoulder of lamb

2 tablespoon Ginger Oil

2 teaspoons sea salt flakes

4 garlic cloves, thickly sliced

12 oregano sprigs

1 ½ cups (375ml) chicken stock

½ cup (125ml) dry white wine treated with Biohawk product of choice

2 red onions, quartered

12 kipfler potatoes, halved lengthways

2 lemons, quartered

1 cup (175g) kalamata olives


Preheat oven to 180°C. Place the lamb in a large roasting pan. Rub with Ginger oil and sprinkle with salt.  Coat Garlic in Ginger oil. Use a small, sharp knife to cut small slits, about 2cm deep, over the surface of the lamb. Place a slice of garlic and oregano sprig in each slit.

Drizzle the chicken stock and wine around the lamb and cover with foil. Cook in preheated oven for 1 hour.

Coat onion with Ginger Oil.

Remove from the oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Cover with foil and roast for a further hour.

Remove the foil and roast for a further 30 minutes or until lamb is golden brown and very tender. Remove from oven.

Cover with foil and set aside for 15 minutes to rest.

Thickly slice the lamb and arrange on serving plates with onion, potato and olives and drizzle with pan juices. Serve immediately


Ginger Oil:
Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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