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–+ servings

Psito Arnaki — Slow-Roasted Leg of Lamb

The pinnacle of Greek celebration cooking — a whole leg of lamb studded with garlic and rosemary, rubbed with lemon and olive oil, and slow-roasted for hours until it falls from the bone in long, caramelized, fragrant shreds.
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Course: Main Course
Cuisine: Greek
Servings: 8 servings
Calories: 520kcal

Ingredients

  • 1 bone-in leg of lamb (5-6 lbs)
  • 8 garlic cloves sliced into slivers
  • 2 tbsp fresh rosemary
  • 5 tbsp extra-virgin olive oil
  • Juice and zest of 2 lemons
  • 1 tbsp dried Greek oregano
  • 1 tsp each sweet and smoked paprika
  • 1 cup dry white wine
  • 1 cup lamb or chicken broth
  • Salt and black pepper generously

Instructions

  • Using a small knife, make 20-25 deep incisions all over the lamb. Push a garlic sliver and a small sprig of rosemary into each cut.
  • Mix olive oil, lemon juice, zest, oregano, paprika, salt, and pepper. Rub all over lamb, including the incisions.
  • Place in a large roasting pan. Add wine and broth to the pan bottom. Tent loosely with foil.
  • Roast at 325F (160C) for 3.5 to 4 hours, basting every 45 minutes, until an internal thermometer reads 195-200F (90-93C) — the meat should be practically falling off the bone.
  • Remove foil for the last 30 minutes to brown the exterior.
  • Rest 20 minutes. Pull apart with two forks and serve with pan juices poured over.

Nutrition

Serving: 1serving | Calories: 520kcal | Protein: 52g | Fat: 32g | Fiber: 0.5g
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