Name: Greek lamb
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 100 g green olives; 2 Tbs dried or chopped; fresh mint; 2 Tbs dried or chopped; fresh oregano; 1/3 cup fresh chillies 573; sea salt and freshly ground black pepper; 1.5 kg lamb leg; 3 onions thinly sliced; 2 lemon zest, quartered; 6 garlic giant cloves, whole, unpeeled; 4 carrots peeled, sliced lengthwise; 750 ml wine white; baby potatoes; feta cheese Danish; tomatoes chopped; fresh oregano to garnish

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Ingredients (17)

MARINADE:

100 g	green olives
2 Tbs	dried or chopped
	fresh mint
2 Tbs	dried or chopped
	fresh oregano
1/3 cup	fresh chillies — 573
	sea salt and freshly ground black pepper

ROAST:

1.5 kg	lamb — leg
3	onions — thinly sliced
2	lemon — zest, quartered
6	garlic — giant cloves, whole, unpeeled
4	carrots — peeled, sliced lengthwise
750 ml	wine — white

TO SERVE:

	baby potatoes
	feta cheese — Danish
	tomatoes — chopped
	fresh oregano — to garnish

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Method:

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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