Slow Baked Lamb - Tastes Like Spit Roasted

"This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
2hrs 30mins




  • Preheat a fan-forced oven to 170C (or 190C conventional).
  • Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
  • Add olive oil and oregano to the paste and mix well.
  • Rub marinade into meat and place lamb in a ceramic baking dish.
  • Add vinegar and water to the dish, cover with foil and bake for 2 hours.
  • Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
  • Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.

Questions & Replies

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  1. Delicious the only change I would make is to lessen the oil but then I may not have mixed it well enough. I used a 2.2K k of lamb which I deboned and butterflied to get about 1.5K which was well done (to our liking) in 2 hours (had to put it in the second oven to keep warm so I could cook the roast vegetables was expecting the lamb to take 2.5 to 3 hours to cook to well done. I did use fresh oregano (a small handful and mixed with rosemary and other spices) and then forgot to serve with the lemon wedges but a wonderful roast and one I wouldn't hesitate to recommend, thank you amanda 1 b, made for Pick A Chef September/October 2009.


<img src=""> I love entertaining at home and having friends and family over for a meal is one of my favourite ways to catch up. I'm a working mother of one, so I'm often looking for things that taste and look fantastic - but are simple to prepare. Gone are the days when I'd spend all day assembling a meal for the night's dinner party! My husband loves to eat - and occassionally bbqs - and I'm hoping that one day the palate of my discerning 6 yr old daughter will enjoy both the outputs and endeavours of my kitchen. I'm always to looking for new ideas and inspirations. I also love to pass on my successful recipes to others. I frequently create or adapt dishes that I've seen, read or tasted someweere. I'm also conscious of my family's health, so am always keen to explore how I can reduce the fat content but keep things tasting delicious.
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