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Fall-apart braised leg of lamb with scored crust served over Yukon Gold potatoes in a white roasting tray

Greek Leg of Lamb Recipe (Seared and Braised)

Leg of lamb scored in a crosshatch, rubbed with Greek oregano, rosemary, garlic and lemon zest, seared over high heat on the grill, then braised covered at 300 to 350°F on potatoes, carrots, onion and celery in a lemon, wine and beef broth liquid until it reaches 205°F and shreds.
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Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: BBQ, Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb
  • 1 leg of lamb 4 to 5 lbs, bone-in or boneless
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 tsp coarse black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp dried Greek oregano
  • 1 tsp dried rosemary crushed
  • 1 tsp dried thyme
  • 1 lemon zested
For the Vegetables
  • 1 1/2 lbs Yukon Gold potatoes quartered
  • 2 large yellow onions cut into thick wedges
  • 3 carrots cut into large chunks
  • 3 celery stalks cut into large chunks
  • 8 cloves garlic 8 to 10, peeled and smashed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
For the Braising Liquid
  • 2 cups beef broth plus more if the tray runs dry
  • 1 cup dry white wine or chicken broth
  • 2 lemons juiced
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp dried oregano

Equipment

  • Charcoal Grill High heat for the sear, 300 to 350°F for the braise.
  • Sharp knife For scoring.
  • Deep foil tray or oven safe roasting pan
  • Heavy-Duty Aluminum Foil To seal the tray.
  • Leave-in thermometer probe
  • Two forks For shredding.

Method
 

Prep and Sear
  1. Remove the lamb from the packaging and pat it dry. With a sharp knife, score a crosshatch pattern across the whole surface about 1/4 inch deep, just enough to cut through the silver skin. Trim the silver skin if you like, but it is not necessary.
  2. In a small bowl, mix the olive oil, salt, pepper, garlic powder, onion powder, Greek oregano, crushed rosemary, thyme and lemon zest. Rub it all over the lamb and work it into the cuts.
  3. Turn the grill up to high. Sear the lamb directly on the grates on all sides until there is a dark char all over. Remove and set aside.
Build the Braise
  1. In a deep foil tray or oven safe roasting pan, add the potatoes, onions, carrots, celery and smashed garlic. Drizzle with olive oil and season with salt, pepper and oregano. Toss.
  2. Whisk together the beef broth, white wine, lemon juice, olive oil, red wine vinegar, tomato paste and dried oregano. Pour over the vegetables. Tuck in the rosemary, thyme and bay leaves.
  3. Set the seared lamb on top of the vegetables. Cover the tray tightly with heavy duty foil and seal the edges so no steam escapes.
Braise and Shred
  1. Place the covered tray on the grill at 300 to 350°F. Braise, covered, until the lamb reaches 205°F internal or a probe slides in with no resistance. This takes several hours. If it runs long, check the liquid and add broth if the tray looks dry.
  2. Pull the lamb onto a board and shred it with two forks. Spoon braising liquid over the shredded lamb and serve with the vegetables straight from the tray.

Notes

Doneness: 205°F is the target for shredding. The USDA minimum for lamb is 145°F, so anything past that is safe. The higher number is about texture, not safety. Go by the probe, not the clock.
Timing: Cook time is an estimate. Bone-in takes longer than boneless. Start checking the probe once the lamb passes 195°F.
Seal the foil: If steam escapes, the lamb dries out before it gets tender.
Oven method: Sear in a heavy skillet over high heat, then braise covered in the oven at the same temperature.
Storage: Shredded lamb keeps 4 days in the fridge in its liquid, or 3 months frozen. Reheat covered with the liquid.

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