One Pan Slow Cooked Lamb with Baby Potatoes & Oregano

slow cooked lamb with potatoes in a tray.

5 from 1 vote

One Pan Slow Cooked Lamb with Baby Potatoes & Oregano

This one-pan Slow Cooked Lamb with Baby Potatoes & Oregano is so unbelievably delicious, and it's so simple. It's a few minutes of prep and then let the oven do the hard work to give it a tender, melt-in-the-mouth texture.

Prep Time15

Cook Time4 30

Total Time4 45

Course: Dinner

Cuisine: Greek Inspired

Servings: servings

Ingredients

For the lamb:

1 kg baby potatoes
1.1 kg Half Leg of Lamb see above for substitutions
80 ml extra virgin olive oil
2 garlic cloves minced
2 preserved lemons finely chopped
1 tbsp dried oregano
1 tbsp Dijon mustard
Salt
Pepper
500 ml chicken stock
50 ml white wine optional

For the yoghurt:

200 g thick Greek yoghurt
1 cucumber peeled, deseeded, diced
½ lemon zest and juice
1 garlic clove grated

To serve:

Fresh mint
Pomegranate seeds

Instructions

For the lamb:

Preheat the oven to 170°C/150°C fan/350°F.
In a measuring jug, add 80ml extra virgin olive oil, the garlic, preserved lemon, oregano, dijon and lots of salt and pepper. Mix well.
Halve the baby potatoes and add to the base of a Dutch oven with a lid or a large roasting tin. Then lay the Half Leg of Lamb on top. Score the fat with a sharp knife, then pour over the marinade. Massage in.
Add the chicken stock and white wine to the dish, pouring over the potatoes and avoiding the lamb.
Tear a large sheet of parchment paper, scrunch it up and then cover the lamb. Cover with a lid (if you don't have a lid, cover tightly with foil).
Roast in the oven for 4 hours. At the 2 hour mark, flip the lamb.
After 4 hours, if it isn’t meltingly soft when you poke it, give it another 30 mins.
Once meltingly soft, remove the lid and parchment. Turn the oven up to 240°C/220°C fan/460°F. Flip the lamb once more, and baste with the juices.
Place back in the oven for 20 minutes so the lamb turns golden brown and the potatoes gain some colour.
Once the lamb is soft, pull it apart around the bone, then baste with the pan juices. Garnish with pomegranate seeds and fresh mint.

For the yoghurt:

Mix yoghurt, chopped cucumber, lemon zest, lemon juice and a minced garlic clove. Season with salt, pepper and olive oil.

Notes

Scroll up for a step by step guide on how to make this slow cooked lamb recipe.

To store: Store in the fridge in an airtight container for up to 3 days.

To reheat: Warm gently on the hob over medium heat, with a lid unti piping hot. Or heat in the microwave on high.

Make ahead: mix the marinade ahead of time, cover and place in the fridge. When ready to cook, all you need to do is halve the potatoes, score the lamb and pour over the marinade. Cook as usual.

Whole leg of lamb: if cooking a whole leg of lamb rather than half, I would cook it for 4.5 hours initially and then check it and continue with the rest.

Nutrition