Description
A traditional Greek dish featuring slow-cooked lamb, marinated with herbs and spices, surrounded by vegetables and wrapped in parchment.
Ingredients
Scale
- 4 pounds leg of lamb
- 4 garlic cloves, minced
- 2 lemons, juiced
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium potatoes, peeled and quartered
- 2 onions, sliced
- 2 carrots, sliced
- 1 red bell pepper, sliced
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix garlic, lemon juice, olive oil, oregano, salt, and pepper to create a marinade.
- Rub the marinade all over the lamb and let it sit for at least 2 hours, preferably overnight.
- Place the marinated lamb in a large baking dish and surround it with the potatoes, onions, carrots, and bell pepper.
- Cover the dish with parchment paper and then with aluminum foil.
- Bake in the preheated oven for 3-4 hours, until the lamb is tender and easily pulled apart.
- Remove from the oven and let rest for 10-15 minutes before serving.
Notes
- For best results, marinate the lamb overnight.
- This dish pairs well with a Greek salad and crusty bread.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 20 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams