Greek Roast Lamb

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January 15, 2015

Greek Roast Lamb 5 0 5 5
  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

  • Yields: 4 - 5


1.5kg lamb leg

2 Tsp garlic

1 tsp salt

1 tsp ground pepper

2 tsp paprika

1 med onion cut into wedges

4 med potatoes halved

1 cup stock

2 sprigs fresh rosemary

2 Tbsp thyme

2 tsp oregano

2 bay leaves

Juice of 1 lemon

2 Tbsp oil

3 carrots quartered


1Cut slits into lamb and place in sc with stock, bay leaves, onion, carrots and potatoes.

2Take the remaining ingredients and combine in a bowl to make a paste.

3Take 1/2 the paste and rub over lamb pressing into the slits and creating a "crust" over the top of lamb.

4Place the remainder into the stock.

5Cook on low for 6 - 7 hours.

6Brown roast and veg under a hot grill 🙂

Submitted by Tania Whitford


10 Reviews

Sorry I’m seeing this late Kt but either is fine 🙂 How was it?

Kt jones

August 11, 2019

Giving this a try today , thanks for the recipe, I didn’t read the comments and have put beef stock! Will this be ok or should I get it out and use vegetable

Tracey Davies

April 8, 2018

Lamb cooks beautifully moist & tender. Lovely flavours all round!

Paulene @ Slow Cooker Central

February 12, 2018

I would use vegetable stock 🙂


February 11, 2018

What kind of stock does the recipe mean?

Paulene @ Slow Cooker Central

September 27, 2017

Yes just added to the slow cooker as it says in step one of method 🙂

Megan Brown

September 25, 2017

In regards to the stock,do you just pour this over the lamb? As there is no mention of what to do with this in the method.


June 6, 2017

I made this today!!! Very, very nice!! I didn’t add the potatoes or carrots. Will definitely make it again! 🙂


July 10, 2016

Really good recipe, tender and moist with fabulous flavour. Thanks 🙂

Lauren C

April 26, 2016

Hi – I commented earlier but forgot the star rating – I give it 4 out of 5
Many thanks

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