Slow-roasted Greek lamb
Aug 31, 1974 2:00pm- 4 hrs 15 mins cooking
- Serves 4
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Ingredients
Slow-roasted greek lamb
- 2 kilogram leg of lamb
- 3 clove garlic, quartered
- 1/4 cup loosely packed fresh oregano
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) chicken stock
- 1/3 cup (80ml) lemon juice
- 1 kilogram tiny new potatoes, quartered lengthways
- 2 medium_piece lemons (280g), quartered
- 2/3 cup (80g) black olives, seeded
- 1 tablespoon olive oil
- 2 tablespoon plain flour
- 1 cup (250ml) water
Method
Slow-roasted greek lamb
- 1Preheat oven to 220°C/200°C fan-forced. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
- 2Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb. Roast, covered tightly, 30 minutes. Reduce oven temperature to 160°C/140°C fan-forced; roast lamb, covered tightly, brushing occasionally with pan juices, further 3 hours or until lamb is extremely tender.
- 3Meanwhile, place potato, lemon and olives in separate large baking dish; drizzle with oil. When lamb has about 1 hour left to roast, place baking dish with potato mixture in oven; roast, uncovered, until browned and tender.
- 4Transfer lamb to serving dish; cover to keep warm.
- 5Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour. Cook, stirring, until mixture is well browned. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
- 6Slice lamb; serve with potato mixture and gravy.