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Greek leg of lamb

Recipe from: 27 November 2012
Greek leg of lamb recipe

Ingredients 11
Servings 8
Time 00:20


  • 2
    leg of lamb
  • 1
  • 1
    head garlic, unpeeled and broken into cloves
  • 1
    PnP Finest extra-virgin olive oil
  • 1
    salt and milled pepper
  • 1/2
    lemon juice
  • 1
    PnP self-rising flour
  • 2
    chicken stock
  • 3
    capers, soaked in water, drained and chopped
  • 2
    mint, chopped and fresh
  • 2
    PnP red wine vinegar


Preheat oven to 220ºC.

Use a sharp knife to make incisions into fat side of lamb and stuff with half the rosemary and garlic cloves. Then make a ‘bed’ in a roasting pan using half the remaining rosemary and garlic and rub lamb with olive oil and season.

Scatter top of lamb with remaining rosemary and garlic, cover with foil and place in oven.

Reduce heat to 170ºC and cook for 3-4 hours.

The meat is ready when you can pull it apart easily with two forks.

Rest meat.

Pour away most of the fat, discarding rosemary stalks and place roasting pan on hob and mix in flour.

Add stock, stirring vigorously and scraping all the sticky goodness off the bottom of the pan.

Add capers, reduce heat and simmer for a few minutes and then add mint and red wine vinegar just before serving.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine. 

Read more on: recipe  |  lamb

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