Lamb Amfilochias

Salt the meat and leave it uncovered in the refrigerator for 3 hours to dry the surface for better browning.

Use parchment paper or wrap the meat in paper packaging to retain moisture during cooking.

Slow roast in a covered pot and increase the temperature in the last 15 minutes to develop a nice color.

Let the meat rest before slicing for juicier and more tender pieces.

Add fresh lemon or a lemon-olive oil dressing  before serving for freshness.

This technique ensures the surface dries for a better crust, while wrapping or covering keeps the meat moist inside during slow roasting. Resting allows the juices to redistribute, enhancing tenderness. The final lemon touch brightens the flavor and balances richness.

Roasting in a covered clay pot with tomatoes, onions, garlic, and fresh herbs like basil and thyme infuses the lamb with aromatic depth.

Layer sliced tomatoes, onions, whole garlic cloves, basil leaves, thyme sprigs, olive oil, salt, and pepper around the meat; seal and cook low at 160°C for 4-5 hours until fork-tender and flavors meld perfectly.​

Slow roasting at low temperature for 4-5 hours softens the meat while concentrating the natural juices into a glossy sauce. Uncover briefly at the end if needed for extra color.​

Serve with oven-roasted potatoes or pecorino risotto to complement the rich, herbed flavors.