Greek-style slow roasted leg of lamb

Greek-style slow roasted leg of lamb

Slow cooking the joint makes the lamb wonderfully tender – just seal it securely with foil.

By , 21 September 2015
Greek-style slow roasted leg of lamb
  • Ready in: 220 mins
  • Serves: 6
  • Price: £2.10 per serving
Nutritional Info
Each 100g serving contains
  • Energy 967KJ 231KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 967kJ/231kcal.
  • 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
  • 1/4 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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