Robbie’s Inspiration – Recipes from around the world: Greek roast lamb

I am not the biggest fan of roast lamb, but I have eaten Greek roast lamb a few times and enjoyed it very much. The descriptions of Greek roast lamb in Captain Corelli’s Mandolin, which I read earlier this year, are also scrumptious.

This is my adapted version of a few recipes for Greek roast lamb.


2 kg leg of lamb

Garlic flakes

Salt and pepper

Paprika – a generous quantity

7,5 ml dried Rosemary

7,5 ml dried thyme

15 ml dried oregano

3 dried bay leaves

2 red onions cut into slices

1 1/2 cups white wine

1/2 cup lemon juice

2 cups chicken stock

Hot water

Olive oil


Pre-heat the oven to 210 degrees Celsius. Cut approximately 25 cuts into the leg of lamb on both the front and the back. Push a few garlic flakes into each cut. Cover the lamb with olive oil and sprinkle with salt, pepper and a thick coating of paprika.

Roast uncovered in a casserole dish for 30 minutes with the top facing upwards.

Remove the roast from the oven and turn the temperature down to 180 degrees Celsius. Mix the onion slices, rosemary, thyme, oregano and bay leaves in a bowl and add the white wine and lemon juice. Pour the mixture over the lamb. Add the chicken stock and top up with warm water so the fluid reaches 1/3 of the way up the leg of lamb. Return to the oven, covered with the lid and bottom side up for 1 1/2 hours. Remove the casserole dish from the oven and turn over the meat. If the level of the fluid has dropped significantly, top it up again. Cover with the lid and return to the oven for another 1 1/2 hours. Remove the lid from the caserole and turn the oven up to 200 degrees Celsius. Roast for a further 20 minutes. Allow to rest for 30 to 40 minutes before carving.

Serve with roast potatoes, vegetables of your choice and serve the remaining sauce as gravy.

The Christmas Bird, a micro-read for children

I have managed to publish my first booklet on Kindle Unlimited. It was much easier than I thought it would be. I wrote a short story of approximately 5,600 words called The Christmas Bird for this purpose. If you are interested in reading an old fashioned short Christmas story, you will find it here: Amazon US

Creative dynamo, Teagan Riordain Geneviene, designed the cover for me. Isn’t it amazing? Teagan also wrote a lovely post about The Christmas Bird which you can read here:


63 thoughts on “Robbie’s Inspiration – Recipes from around the world: Greek roast lamb

    1. Hi Lauren, Teagan is hugely talented and we work so well together creatively. This one won’t be available as a paperback as it is quite short (5,600 words). Also, I haven’t worked out how to publish a paperback on KDP yet – haha! One step at a time.

      Liked by 2 people

  1. I’m a huge fan of Greek food, and Greeks cook lamb really well. My only problem since moving to Norfolk is that the closest Greek restaurant is in Norwich, which means parking and traffic issues, and driving 20 miles each way. So I have not had a Greek meal since 2012!
    Best wishes, Pete.

    Liked by 2 people

  2. My Dad loved lamb, so I’m sure he would have enjoyed this recipe. Great news about your Christmas story. Many congratulations. And congratulations to Teagan as well, on a beautiful and striking cover. Good luck!

    Liked by 1 person

  3. I’m not wildly fond of lamb either, but this recipes sounds as if the meat is literally falling off the bone it’s so tender. Yum! And congratulations on published The Christmas Bird!!!

    Liked by 1 person

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