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Greek lamb pot roast
Greek lamb pot roast
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Sensational Greek lamb pot roast steals the show at dinner!
Ingredients:
  • 2kg leg of lamb
  • 1 large garlic clove, cut into 8 slices
  • 20.00 ml chopped fresh basil leaves
  • 2 lemons
  • 18.20 gm olive oil
  • 1 red onion, cut into wedges
  • 125.00 gm dry white wine (optional)
  • 510.00 gm chicken style liquid stock
  • 1 large red capsicum, roughly chopped
  • 250.00 ml kalamata olives
  • 40.00 ml chopped fresh oregano
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • Mashed potato, to serve
Instructions:
  • Make 8 deep slits on the top of the lamb using a small sharp knife. Fill the slits with garlic and basil. Use a vegetable peeler to make 2 long strips of rind from 1 lemon. Juice the lemon and cut the remaining lemon into wedges.
  • In a large, heavy-based, flameproof casserole dish over medium-high heat, brown the lamb on each side for about 5 minutes. Transfer to a plate.
  • - Sauté onions until just softened, then add lemon rind and cook until fragrant. - Pour in wine and simmer briefly before stirring in the stock and lemon juice. - Add the lamb back to the dish, season with pepper, cover, and bring to a boil. - Reduce heat, simmer for 2 hours, turning halfway through.
  • - Add capsicum to the dish and simmer covered for 30 minutes. - Add olives, oregano, and lemon wedges. Simmer covered for an additional 30 minutes, or until the lemon just starts to collapse and the lamb is tender. - Sprinkle with parsley and serve with mashed potato.

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