Greek Lamb Pot Roast

Enjoy all of the Greek flavors in this lamb pot roast. The boneless leg of lamb is cooked until its falling apart and melts in your mouth. Everything comes together in one pot! Whats not to love about that?

Print the recipe here: https://www.dimitrasdishes.com/greek-lamb-pot-roast/
Serves 6:
4 pounds boneless leg of lamb
4-5 carrots
6-7 shallots
2-3 tablespoons olive oil
2 sprigs rosemary
For the marinade:
cup red wine vinegar
cup olive oil, or less
cup finely chopped fresh mint
6 garlic cloves, grated
2 teaspoons dried crushed oregano
teaspoon cumin powder
2 teaspoons salt, or to taste
Black pepper, to taste

Preheat the oven to 350 F, 180 C.

Trim the excess fat from the lamb. Wash it and pat it dry.
Make the marinade: Combine all of the ingredients except for the salt together and pour over the lamb. Toss it to cover. Season both sides with the salt.
At this point, the lamb can be marinated 4-8 hours in the refrigerator.
Roll the lamb up and tie it with 3-4 pieces of butchers twine.
Heat a large Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil.
Brown the lamb 3-4 minutes on all sides.
Remove the lamb from the pot and turn off the heat. Add the shallots, carrots, and 2-3 cups of water to the pot.
Place the lamb on top of the vegetables and add the rosemary sprigs.
Cover with the lid and place it in the center rack of your preheated oven.
Braise for 2 and - 3 hours or until the meat is very tender.
Serve with Mediterranean Rice Pilaf, couscous, pasta, or toasted bread and a salad. Enjoy!
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