Slow Roast Greek Lamb
Serves: 6 | Prep & Cook time: 2hr 30 min
INGREDIENTS
- 2kg lamb leg on the bone or shoulder
- Olive oil
- 5-7 cloves of garlic
- 1tbs paprika
- 1tbs garlic powder
- 1kg kipfler potatoes
- 1 large onion
- Bunch of fresh oregano
- Juice from 1 lemon
- 2 cups chicken stock
- Salt & pepper
- Rocket & feta to serve
METHOD
- Before you do anything, turn your oven on to 240.
- Put your lamb into a big oven proof dish. Using a knife, halve your garlic cloves then pierce the meat and push the garlic into each hole, scattering them all about. Drizzle generously with olive oil followed by the paprika, garlic powder and big pinch of salt. Using your hands, massage the oil and spices around the whole thing until its evenly coated and bright red. If you need to, you can use twine to tie the meat into a nice big log.
- Once your oven has reached temp, roast the lamb for 15 minutes. Flip it over then roast for a further 15.
- In the meantime, slice your potatoes lengthways and cut your onion into 8 wedges. Once the 30 minutes is up, remove the dish from the oven and turn down the oven temperature to 180. It was here that I decided to transfer my lamb to a new baking dish so not to infuse the burnt excess paprika with the end result, but this is entirely up to you.
- Ensure that the lamb is back to being fatty side up. Scatter the veg and herbs around the lamb and pour the chicken stock and lemon juice into the mix. Sprinkle with a bit of extra salt and pepper, cover tightly with foil and cook for two hours at 180. Serve with fresh rocket sprinkled with feta, an extra squeeze of lemon then pour the pan juices over the meat and call it a win.
This recipe is by Food writer, Blogger Chef and Explorer Holly Nicholls. Visit her website www.thewanderingmatilda.com to access more recipes, restaurant recommendations and read about her wandering.
You can find her on instagram @thewanderingmatilda
