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Roasted piece of lamb leg on vegetables in a red wine tomato sauce, served with roasted potatoes

Mediterranean Lamb Leg

Author: Lexa
Slow cooked lamb leg Mediterranean style in olive tomato sauce served with roasted potatoes garnished with freshly crushed pepper corns. The meat will just fall off the bone, no knife required! This dinner is easy and quick to prepare and will will cook while you work or chill.
5 from 3 votes
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Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 8 Servings
Calories 352 kcal

Ingredients
  

Lamb Leg

  • 2.5 lbs lamb leg (sliced in ~1 ½ inch slices)
  • 3 tablespoon butter
  • 1 large sweet onion, sliced
  • 4 cloves garlic, sliced
  • 1 bunch carrots, roughly chopped
  • 1 can whole peeled tomatoes (24oz / 796 ml)
  • 1 cup dry red wine
  • 1 teaspoon sugar
  • 2 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 20 green olives, pitted and sliced
  • 20 kalamata olives, pitted and sliced
  • 10 branches thyme

Roasted Potatoes

  • 2 lbs potatoes (all purpose, not starchy)
  • 2 teaspoon salt
  • 1 teaspoon crushed pepper corns
  • 3 tablespoon olive oil

Instructions

For the lamb

  • Melt the butter in hot pan
  • Sear the meat with the onions on high heat until gold-brown on all sides.
  • Using the same pan as for the meat and onions, fry the sliced garlic until golden and deglaze with the red wine and add the thyme, salt pepper and sugar.
  • Let the wine, garlic mix simmer for a few minutes to allow the settings to dissolve from the bottom of the pan.
  • While searing the meat, fill the tomatoes into a roaster. Break down down the tomatoes using a cooking spoon or potato masher.
  • Add the carrots and olives to the crushed tomatoes.
  • Place the seared meat and roasted onions on top of the tomato vegetable mix and pour the red wine gravy over the meat and vegetables.
  • Roast the lamb for 2.5 hours in the preheated oven at 300° F with the lid closed.
  • After the 2.5 hours, increase the temperature to 400° F, remove the lid and roast for another 20 minutes. At this point, place the pan with the potatoes in the oven as well.

Roasted Potatoes

  • Peel the potatoes and cut into cubes.
  • Mix the potatoes in a bowl with the olive oil, salt and crushed peppercorns
  • Spread the cubes on a baking tray and place in the oven with the lamb when you increase the temperature to 400° F, bake for 20 minutes.
  • After removing the lamb, broil the wedges on high for 5-10 minutes until the potatoes are golden.

NUTRITION FACTS

Calories: 352kcal (18%) | Carbohydrates: 33g (11%) | Protein: 22g (44%) | Fat: 13g (20%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 58mg (19%) | Sodium: 1649mg (72%) | Potassium: 1056mg (30%) | Fiber: 6g (25%) | Sugar: 7g (8%) | Vitamin A: 7314IU (146%) | Vitamin C: 34mg (41%) | Calcium: 86mg (9%) | Iron: 4mg (22%)
Keywords Easter dinner, Easter lamb, lamb roast with olives, mediterranean lamb leg, mediterranean lamb roast, mediterranean leg of lamb, roast lamb mediterranean style, slow cooked mediterranean lamb leg
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