|2-2.5 kg||leg of lamb|
|1 cup||fresh lemon juice|
|1/4 cup||olive oil|
|15 ml||dried oregano|
|5 ml||black pepper|
|1.5 kg||potatoes — peeled (halved, if big)|
Pre-heat oven to 120 C.
Place the leg of lamb in a large non-corrosive (stainless steel or ceramic) deep roasting tray, fat side up. Pour over the lemon juice, water and olive oil, then sprinkle all over with oregano. Season generously with salt and black pepper. (Add some of the juiced lemon halves to the tray, but it is optional.)
Cover with a layer of non-stick baking paper, tucking the sides in around the leg. Cover tightly with 2 layers of foil. Place in the oven and roast for 4 hours at 120 C, then add the potatoes and return to the oven for 4 more hours.
Remove the foil and baking paper. Crank the heat up to 220 C, then roast uncovered for 15 minutes.
To serve, press the meat here and there to gently fall apart and suck up more of the lemony broth. Serve with the potatoes, a Greek salad, perhaps some tzatziki and optionally some toasted pita bread to soak up the runny juices.
Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.