Greek lamb

Recipe from: 8 April 2016
recipe, greek, lamb,dinner

Ingredients 20
Servings 8
Time 15min + Standing time

Ingredients

  • MARINADE:
  • 100
    g
    green olives
  • 2
    Tbs
    dried or chopped
  • fresh mint
  • 2
    Tbs
    dried or chopped
  • fresh oregano
  • 1/3
    cup
    olive oil
  • sea salt and black pepper
  • ROAST:
  • 1.5
    kg
    leg of lamb
  • 3
    onions, thinly sliced
  • 2
    lemons, zest grated and quartered
  • 6
    giant cloves garlic, whole and unpeeled
  • 4
    carrots, peeled and halved
  • 750
    ml
    white wine
  • TO SERVE:
  • baby potatoes
  • danish feta
  • tomatoes, chopped
  • fresh oregano to garnish
 

Method

02:45
 
To make the marinade, pip the olives and bruise together with mint and oregano. Mix with olive oil and season with sea salt and black pepper.

Place the lamb on a bed of thinly sliced onions and spoon marinade on top. Scatter over garlic cloves and grated lemon zest. Marinate lamb for a couple of hours or overnight.

Preheat oven to 150°C. Add carrots, wine and lemon wedges to the lamb. Cover the lamb with a lid of parchment paper, tucking the edges of the paper in around the sides. Place in the oven for 2½ hours, basting occasionally, or until the meat is soft and just about falls off the bone. Remove parchment paper, turn on the grill and cook uncovered for 15 minutes.

Serve with:

Buttered baby potatoes and a simple Greek salad.

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Read more on: dinner  |  recipe  |  greek  |  lamb
 

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