Greek leg of lamb
|2 kg||lamb — leg|
|1 bunch||fresh rosemary|
|1||garlic — cloves|
|1 dash||pnp finest extra-virgin olive oil|
|1 pinch||salt and freshly ground black pepper|
|1/2 cup||lemon juice|
|1 Tbs||flour — self-raising|
|2 cup||stock — chicken|
|3 Tbs||capers — drained and chopped|
|2 Tbs||fresh mint — chopped|
|2 Tbs||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.
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.