The Greeks are world famous for their slow roasted lamb
that literally melts in your mouth.
Traditionally the lamb is pot-roasted, but I have found
that the results are just as good when done in the oven.
Because the meat takes a very long time to cook, the
oven option is perfect. Once the meat is in the oven
you can virtually forget about it until it is done.
Be warned though, it does take a long time (at least
4 hours in the oven.)
There is method in this method.
Prepare the meat according to the instructions below,
on Saturday afternoon. 13h07 is a good time. Greek myth
has it that meat prepared at 13h07 on a Saturday will
When the meat is ready, put it in the fridge and have
three glasses of red wine (or six beers).
Then go and have a nap.
When you wake up, take a leisurely shower or bath, and
then prepare yourself at your own pace for a night on
Go to a trendy nightclub and boogie till 03h00, downing
copious amounts of alcohol in the process. Mix your
drinks. It works out cheaper. E.G. 1 Hunters Dry, 2
tequilas, 1 Stroh rum, two glasses of bubbly, 2 brandies
with coke, 4 springboks and ½ a bottle of beer.
Get home at about 04h30 and collapse unconscious next
to your bed.
When you wake up at 07h00 - as you will, because you
would be dehydrated, your mouth would taste like somebody
slept in it, and your head will be throbbing –
take the meat out of the fridge and throw it in the
oven. It takes about ten seconds to do this.
Then smile, down a couple of Grandpa headache powders,
and stumble back to bed.
When you wake up five hours later feeling less fragile,
your Greek Lamb will be cooked to perfection!
You are a star.
4 big cloves fresh garlic
2-3 sprigs of fresh rosemary
2 tablespoons oil
Salt and pepper to taste.
6 cloves (optional)
You can use just about any cut of lamb, but traditionally,
leg, shoulder or shank is preferred.
The price of a leg these days, coupled with the fact
that there are just two of us, makes shank my favourite.
1. Cut off all excess fat and wash
the meat well. Four seconds under a cold tap should
do it. Using the point of a steak knife make deep
incisions in the meat. Go right to the bone and cover
the whole cut.
2. Clean and cut fresh garlic into thin strips like
3. Remove rosemary leaves (are they leaves?) from
4. Press sticks of garlic and rosemary leaves deep
inside the holes in the meat. Add cloves if you are
5. Next smear the oil all over the meat.
6. Sprinkle liberally with salt and paper.
7. Roll meat up into a parcel using heavy-duty foil.
Use two or three layers to ensure that juices cannot
8. Place in an oven-proof dish and cook at 120 degrees
- in your case this would be done on Sunday morning
- four hours for shank, five for leg or shoulder.
Like I said, when you surface the meat
will be done, and it shouldn’t take longer than
45minutes for you to prepare your thinly sliced, crispy
fried brinjal and sweet potato, roasted potatoes, gravy
from a packet, creamed spinach from woolies, and fluffy
white rice with just a hint of mint.
forget that this is Greek Lamb. You don't have
to wash up afterwards. You are allowed to smash
the plates while doing a bellydance.
it you did have red wine and ouzo with the meal?