SLOW-COOKED GREEK LAMB LEG ROAST
This is a great shared meal for a night when the nights start getting a touch colder.
Ingredients
For the lamb:
Juice of 2 large lemons
120ml extra virgin olive oil
1 pack fresh oregano, finely chopped
1 pack fresh thyme, finely chopped
1 tsp cracked black pepper
1 tsp salt
1 lamb leg roast (approx. 1.8 kilograms)
5 large cloves garlic, peeled and cut into thin slices
For the pot:
250ml dry white wine
2 cans Metelliana chopped tomatoes
3 large red onions, peeled and quartered
750g new potatoes, scrubbed
1 pottle Le Nostrane pitted Kalamata olives
1 preserved lemon, in 1-centimetre dice
To serve:
1 pack Italian parsley, roughly chopped
Method
Preheat the oven to 190°C
Put the lemon juice, olive oil, herbs, black pepper and salt into a small bowl and mix well
Make incisions all over the lamb with a sharp knife and push the garlic slices into each incision
Pour the rub over the lamb and massage it into the incisions and all over the lamb leg
Place the lamb in a large deep roasting pan and cook in the pre-heated oven for 1 hour
Remove the lamb from the oven and turn it over. Add the wine, followed by the remaining pot ingredients, arranging the vegetables around the lamb. Return to the oven and roast a further 1 1⁄2 hours, turning the lamb over halfway through and stirring the vegetables
When cooked, remove from the oven and place the lamb on a serving platter to rest for 15 mins, covered loosely in foil
Cover the vegetables and sauce and return to the turned-off oven to keep warm while the lamb rests
To serve, place the sliced lamb on a platter with the vegetables and scatter over Italian parsley. Serve sauce in a large jug or bowl