Greek-style slow roasted leg of lamb
- 2 heads garlic
- 1 Butcher’s Selection Whole Lamb Leg (about 1.7kg)
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp dried oregano
- ¼ level tsp ground cinnamon
- 200ml white wine (or red wine)
- 2 red onions, cut into segments
- 250g cherry tomatoes on the vine
Pre-heat the oven to 160C/140C Fan/Gas 3. Remove 3 cloves from one garlic head, peel them and cut into slivers. Then cut both garlic heads in half across the middle.
Use a sharp knife to make small, deep incisions all over the lamb. Put it in a large roasting tin. Whisk the lemon juice and oil with the oregano and cinnamon.
Push a sliver of garlic and some oregano and lemon paste into the incisions in the lamb. Spread the rest of the paste over the skin. Put the onion segments and the rest of the garlic in the tin, pour in the wine and top up with water to a depth of about 2cm. Cover the tin with foil, folding tightly at the rim but leaving room for air to circulate.
Roast for 4-5 hours. Remove the foil, drain off the liquid and cook, uncovered, for another 15 minutes.
Add the tomatoes, cook for another 15 minutes, then leave to rest for 15 minutes before carving.
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