Reviews (1) Add Rating & Review 95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2 Martha Stewart Member Rating: Unrated 03/24/2015 Are these cooking times right? Recipe sounds delicious but I like my lamb about medium-rare.
Back to Slow-Cooked Lamb with Lemon and Oregano All Reviews for Slow-Cooked Lamb with Lemon and Oregano - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Slow-Cooked Lamb with Lemon and Oregano Credit: Jonathan Lovekin Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 8
Ingredients Ingredient Checklist 1 1/2 cups fresh lemon juice (from 6 to 7 lemons) 1/2 cup extra-virgin olive oil 1 heaping tablespoon dried oregano 1 1/2 cups water 1 leg of lamb (about 4 pounds) Coarse salt and freshly ground pepper 2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks
Gallery Slow-Cooked Lamb with Lemon and Oregano Credit: Jonathan Lovekin
Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 8
Gallery
Slow-Cooked Lamb with Lemon and Oregano Credit: Jonathan Lovekin
Slow-Cooked Lamb with Lemon and Oregano
Credit: Jonathan Lovekin
Slow-Cooked Lamb with Lemon and Oregano
Recipe Summary prep: 30 mins total: 4 hrs 50 mins Servings: 8
Recipe Summary
prep: 30 mins total: 4 hrs 50 mins
Servings: 8
prep: 30 mins
total: 4 hrs 50 mins
prep:
30 mins
total:
4 hrs 50 mins
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 cups fresh lemon juice (from 6 to 7 lemons) 1/2 cup extra-virgin olive oil 1 heaping tablespoon dried oregano 1 1/2 cups water 1 leg of lamb (about 4 pounds) Coarse salt and freshly ground pepper 2 1/2 pounds Yukon Gold potatoes, peeled and cut into big chunks
Directions
Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.
Reviews (1)
Add Rating & Review 95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
Martha Stewart Member Rating: Unrated 03/24/2015 Are these cooking times right? Recipe sounds delicious but I like my lamb about medium-rare.
Reviews (1)
Add Rating & Review 95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
Add Rating & Review
95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
95 Ratings 5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
5 star values: 13 4 star values: 24 3 star values: 38 2 star values: 18 1 star values: 2
Martha Stewart Member Rating: Unrated 03/24/2015 Are these cooking times right? Recipe sounds delicious but I like my lamb about medium-rare.Martha Stewart Member
Rating: Unrated 03/24/2015
Are these cooking times right? Recipe sounds delicious but I like my lamb about medium-rare.
Rating: Unrated
All Reviews for Slow-Cooked Lamb with Lemon and Oregano
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Slow-Cooked Lamb with Lemon and Oregano
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
