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.
Ingredients
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
Method
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: https://teagansbooks.com/2022/11/17/new-micro-read-from-robbie-cheadle/
Looks delicious, Robbie! I’m a huge roast lamb fan!
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You must try it this way. It is fantastic.
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I am not familiar with all of the books you have published Robbie but have you ever thought about doing one with your favourite recipes?
You could make it a food/poetry book.
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Hi Wayne, the Sir Chocolate books have simple recipes that parents can make with their children. I am thinking of doing a recipe book with my sister. It will be catering for large families and small events.
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The lamb looks very tasty – and nicely presented. Congratulations on the book
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Thank you, Derrick. The lamb was amazing done this way.
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It looks lovely Robbie and the cover is delightful.. ♥
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Hi Sally, Teagan is very good at covers. I like your new cover too.
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Thanks very much Robbie ♥
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I meant to say the lamb looks delicious too..♥
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It was, Sally. So nice done this way.
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Looks delicious, Robbie.
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Thanks, Norah, this was very good.
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I’m pleased to hear it, Robbie.
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Hearty meals are always appreciated in this house!
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Absolutely, my family like them too. This was a great meal.
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I love to eat it, but have never cooked it –
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HI Beth, I’ve only tried to cook it the ‘Greek’ way a few times. I did some experimenting this time around and it came out so well.
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I’m not a big lamb fan, but this does look good. (K)
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Thank, Kerfe, This was unbelievably tender.
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I’m not a big fan of roast lamb either, but your recipe does look good.
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This was delicious, Liz. So tender.
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The sauce was what appealed to me.
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Can’t say I’m a fan of lamb, but hubby and sons sure like it. Congrats on the new release – Teagan created another beautiful cover!
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Thank you kindly, Teri. Hugs.
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I can tell you two things I like: lamb served with mint jelly and an old-fashioned Christmas story. I also like to hear of Michael’s health improvement. Blessings, Robbie!
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Your cooking posts always make me hungry, Robbie.
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Hi Jacqui, I am pleased to know that.
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Sounds like a super recipe, Robbie.
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Thanks, John. If you make an exception to your no red meat rule, this is the one.
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I can see that for sure. 😁
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Love this – sharing now!
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Thanks, John.
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The recipe sounds delicious, Robbie, and Teagan created a beautiful cover for your story. I don’t have a kindle, though. I still love old fashioned books, so if it comes out in paperback version, please let me know.
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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.
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Thanks very much about the cover, Lauren.
I often use the Kindle Cloud Reader app on my laptop to read Kindle stories. The app is free. Here’s a link. I use the one that says “Download for PC & Mac”. Hugs.
https://www.amazon.com/b/ref=ruby_redirect?ie=UTF8&node=16571048011
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You’re very welcome, Teagan, and thanks so much for the link. I hate to miss good e-books, but I’m also not interested in buying a kindle device. 🙂 I’ll check this out and thanks again! Hugs to you. ❤️
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Hi Teagan, thanks for this link. I would like to download Kindle stories on my computer and didn’t know how to do it.
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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.
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Oh, there is a Greek restaurant in Norwich. Hmmm! Maybe we will visit it when we come in December. Terence drives and he doesn’t mind all the adversity with parking and other irritations.
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A lovely delicious dinner, Robbie. I’m looking forward to curling up with The Christmas Bird. It’s ready and waiting on my Kindle. Thank you kindly for the shout-out. I’m delighted you like the cover and promo images. Hugs on the wing.
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I hope you enjoy that little tale, Teagan. The cover is certainly gleaning a lot of positive feedback.
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oh yum.. this looks awesome.. we had the best rack of lamb last night.. xo
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HI Cindy, that sounds delicious too.
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We love roast lamb, from our friend’s sheep farm! This looks lovely as only a long cook can achieve.
I also loved Captain Corelli’s Mandolin, which made me want lamb!
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Hi Dorothy, that is lovely to know. I thought you were vegetarian.
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I eat mostly vegan with fish and shellfish thrown in. But I eat local organic turkey on Thanksgiving, and local lamb on easter. I also cook local poultry for my family, and once in a blue moon indulge in a wild duck!
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That sounds like a good way of managing veganism with a little balance for high days and holidays.
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It works for us, and my cholesterol level!
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Looks good Robbie, even though I’m not a fan lamb. 🙂 x
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This hardly seems like lamb, Debby. Very nice, indeed.
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Oh? That’s inspiring. 🙂
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I love lamb, and for Greek dishes, even goat would do. Congrats on the new book.
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Thank you, Tandy. I’ve never eaten goat or drunk goats milk.
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I’ve never tried lamb having heard it’s only good if eaten hot. This looks good though. I’m reading The Christmas Bird now and enjoy the girls’ efforts to keep their little friend alive.
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HI Jacquie, I hope you enjoy that little tale. Lamb is definitely better when eaten hot but this was fine cold. I made some sandwiches yesterday with the leftovers.
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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!
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Thank you, Olga. I am trying the odd vegetarian dish, but I don’t like them as much. I am trying.
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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!!!
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This meal was very nice. You are one of the bloggers who inspired me to try new publishing outlets 💖
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Oh?!? -blush- Thank you. 😀
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💕
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That sounds very good. Lamb is not easy to find here. Strange. I don’t know why.
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