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How to make Slow roasted Greek lamb

Yield = 8
Prep time: 0:15
Cook time: 2:30
Total time: 2:45

Ingredients

  • 2kg leg or shoulder of lamb
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt flakes
  • 2 teaspoons sweet paprika
  • 2 garlic cloves, quartered
  • 8 sprigs of rosemary
  • 8 sprigs of oregano
  • 2 cups (500ml) Massel chicken style liquid stock
  • 1/2 cup (125ml) dry white wine
  • 500g kipfler potatoes
  • 2 red onions, cut into thick wedges
  • 1 lemon, cut into wedges
  • 1/2 cup (95g) kalamata olives

Method

  • Step 1 Preheat oven to 180°C. Place the lamb in a large roasting pan. Drizzle with oil and sprinkle with salt and paprika. Use a small, sharp knife to cut small slits, about 2cm deep, over the surface of the lamb. Place a slice of garlic, rosemary and oregano in each slit.
  • Step 2 Drizzle chicken stock and wine around the lamb and cover with foil. Cook in preheated oven for 1 hour. Remove from oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Reduce heat to 150°C. Cover and roast for a further 1 hour. Remove the foil and roast for a further 30 minutes or until lamb is golden brown and very tender. Remove from oven and cover with foil. Set aside for 15 minutes to rest.
  • Step 3 Thickly slice the lamb and arrange on serving plates with onion, potato, lemon and olives. Drizzle with pan juices to serve.