Slow Cooked Greek Lamb Roast
- Servings -
- My Notes -
INGREDIENTS
- 1.5 pound Lamb - roast
- 0.13 teaspoon Sea Salt
- 0.13 teaspoon Freshly Ground Pepper
- 2 tablespoon Olive Oil
- 0.5 cup Dry White Wine
- 2 Lemon - juiced
- 2 medium Carrots - cut into large pieces
- 1 medium Sweet Potato - skinned and cut into large pieces
- 1 tablespoon Oregano - dried
- 1 cup Water
INSTRUCTIONS
- Preheat the oven to 425 F, and heat a medium sized dutch oven (or any oven safe pot with a lid) to high heat with olive oil. Pat the roast dry with season with salt and pepper. Sear the roast for about 3 minutes on each side. Once the roast has completed searing, remove from the pot, and deglaze the pot with white wine and lemon juice. Keep the lemon rinds, and place into the pot with chopped carrots and sweet potato. Place the roast back into the pot and season with oregano. Roast for 30 minutes with the lid on. Remove the lid and then roast for another 25 minutes without the lid. Reduce the heat to 350 F, add 1 cup of water, and roast for another 30 minutes with the lid on again. The meat should be able to fall apart when pulled with two forks. Serve warm.
