Ingredients 1 each leg of lamb (lamb shanks may be substituted for leg of lamb) 2 oz feta or kasseri (or more) 1 teaspoon thyme 1 teaspoon spearmint flakes 1 teaspoon oregano 2 each garlic cloves 2 each lemons, juice only 1 tablespoon salt 1
pepper to taste
Directions: Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (Do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks.
How To make Lamb Baked in Paper's Videos
How to make my SUPER TENDER roast lamb recipe ???? | Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
HOW TO MAKE LAMB KLEFTIKO | @therealgreekchef
#lamb #greekfood #food
Kleftiko Arni !A Greek way of cooking a Leg of Lamb in baking paper.
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Ingredients for the Greek lamb kleftiko
2 kilo lamb, leg, bone-in 2 kilo baby potatoes, cut in half 3 sprig(s) rosemary 4 clove(s) of garlic 70g olive oil 25 g salt pepper, freshly grated 1 pinch chili flakes lemon zest, of 1 lemon lemon juice, of 2 lemon 4 filets of anchovies 1 tablespoon(s) honey
Slow Roasted Lamb Leg
Try this ultra tender slow roasted lamb leg for your next Sunday roast! Incredibly easy and very forgiving.
The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday
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A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.