Name: Greek lamb with oregano, lemon, olives and baked ricotta
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
Cuisine: greek
Ingredients: 2.30 gm olive oil; 1 x 1.8kg leg of lamb, excess fat trimmed; 375ml (1 1/2 cups) chicken style liquid stock; 1 large brown onion, halved, finely chopped; 2 x 400g cans diced tomatoes; 10 garlic cloves, peeled; 20.00 ml finely grated lemon rind; 82.50 ml loosely packed fresh oregano leaves; 640g reduced-fat ricotta; 2 egg whites, lightly whisked; 65g (1/3 cup) kalamata olives

Greek lamb with oregano, lemon, olives and baked ricotta

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Indulge in our succulent Greek lamb, a flavorful and healthy dish guaranteed to dazzle your taste buds.

Ingredients:

2.30 gm olive oil
1 x 1.8kg leg of lamb, excess fat trimmed
375ml (1 1/2 cups) chicken style liquid stock
1 large brown onion, halved, finely chopped
2 x 400g cans diced tomatoes
10 garlic cloves, peeled
82.50 ml loosely packed fresh oregano leaves
640g reduced-fat ricotta
2 egg whites, lightly whisked
65g (1/3 cup) kalamata olives

Instructions:

Preheat your oven to 180°C. In a large roasting pan, warm the oil over medium-high heat. Sear the lamb for 5 minutes until it's browned all over. Place lamb on a plate. Pour in 60ml (1/4 cup) of stock and add onion, cooking for 3 minutes until onions soften. Stir in tomato, garlic, lemon rind, 2 tablespoons of oregano, and the rest of the stock. Bring to a boil and then remove from heat.
Set aside 125ml (1/2 cup) of the tomato mixture in a small heatproof bowl. Coat the lamb with the remaining tomato mixture in the roasting pan. Roast in the preheated oven, basting occasionally, for 1 1/2 hours until desired doneness.
Prepare the baked ricotta by finely chopping 1 tablespoon of oregano. Mix the oregano with ricotta and egg white in a bowl. Divide the tomato mixture among eight 125ml (1/2-cup) ramekins. Top with the ricotta mixture, smooth the top, and bake on a tray for 30 minutes until firm.
Take the lamb and baked ricotta out of the oven. Sprinkle the lamb with olives and the rest of the oregano. Cover with foil and let it rest for 10 minutes. Plate the baked ricotta, carve the lamb, and serve together.

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