hay-roasted leg of lambhay-roasted leg of lambhay-roasted leg of lambhay-roasted leg of lambhay-roasted leg of lamb

The first time I tasted matcha (green tea) ice-cream, probably around 20 years ago, it was heavenly. It felt as if I was tasting the cream made from the cow's milk as well as the grasses it fed on in order to create this milk. This is the idea behind my hay and twig roasted leg of lamb. A lamb prepared in a traditionally Greek manner but modified. Cooking the vegetables separately at first, then cooking the lamb nested in hay and the leftover twigs and stems of aromatic herbs for the first half of the required cooking time and then transferring it and its juices to the roasting pan with the vegetables, cooking it some more (don't worry, the hay makes it very tender) and finally broiling each side for a browned caramelized skin. A delicate balance of meat and grassy pastures !

hay-roasted leg of lamb


serves 6



  • 1 x 1,8 kg leg of lamb
  • 6-8 cloves of garlic (cut in half)
  • salt and pepper for seasoning
  • 1 tsp dried oregano
  • juice of 2 lemons
  • 1/4 cup olive oil
  • 5-6 handfuls of organic hay (rinsed and wrung dry)
  • 1-2 handfuls of dried aromatic herbs stems and twigs (a mix of basil, bay, oregano, thyme, rosemary)


  • 1 kg baby potatoes
  • 500 grams pearl onions
  • juice of 1 lemon
  • 1/2 cup olive oil
  • 1 tsp oregano
  • salt and pepper for seasoning


  • rub the leg of lamb with some of the salt, pepper oregano and lemon juice
  • slit the skin in several places and insert garlic slices under the skin and let sit in the refrigerator for 1-2 hours
  • wash your hay and wring and place half (with aromatic herb twigs and stems) in a casserole with a cover
  • wash baby potatoes and peel pearl onions
  • preheat oven to 180°C
  • add lemon juice, olive oil and salt,pepper and oregano to the vegetables and toss
  • cook for 1 hour in a roasting pan (covered with aluminum foil) and remove to cool
  • remove the leg of lamb from refrigerator
  • fill a casserole dish (with cover) with ½ the hay and aromatic herb twigs
  • place the marinated leg of lamb on top and cover with remaining hay and aromatic herb twigs and pour remaining lemon juice and olive oil on top
  • with the cover on, cook in the oven at 180°C for 1 hour
  • then remove casserole, brush off hay (it will be dry) wrap the leg up in aluminum foil and gather up juices at the bottom of the casserole
  • add juices to the roasting pan with potatoes and toss and cook for 30 minutes at 180°C (without the lamb)
  • unwrap the leg of lamb and place on top of roasting vegetables and cook for another 30 minutes at 180°C
  • switch the oven to broil and broil each side of the lamb and vegetables for 15 minutes each side (top and bottom) for a total of 30 minutes until browned
  • remove from oven and cover with aluminium foil and let cool 5-10 minutes before slicing