SLOW ROASTED GREEK LAMB

I went back to my roots in Greece this past July at Rizes Farmstead in Mykonos. (Rizes literally means ROOTS in Greek!) This Slow Roasted Lamb recipe is one of the amazing recipes dad/farmer Nikos and his son Giannis shared with me. It’s a wonderful way to showcase the simple, quality ingredients that Greece is known for!

INGREDIENTS
Leg of lamb, brought to room temperature 
5 potatoes, peeled and cut into wedges  
2 red onions, quartered 
2 tomatoes, cores removed and quartered
4-5 whole garlic cloves 
Salt 
Pepper 
Olive oil 
1 cup white wine 
½ cup water
2 lemons, juiced 
2 sprigs fresh rosemary

Tools
Cutting board 
Knife 
Large roasting pan 
Parchment paper 
Aluminum foil 

DIRECTIONS:

1. Preheat oven, grill, or smoker to 535°F. 
2. Season the lamb generously with salt and pepper and place in the large roasting pan. 
3. Toss the potato wedges with olive oil, salt, and pepper and add to the pan. 
4. Add the onion, tomatoes, and garlic to the pan and drizzle generously with olive oil. 
5. Add the white wine, water, lemon juice, and rosemary. 
6. Place a piece of parchment paper over the ingredients then cover the pan with two layers of foil. 
7. Cook for 2 ½ - 3 hours. Check for tenderness then remove the foil and parchment and continue cooking for 20-30 minutes, until golden brown. 
8. Serve and enjoy!