Name: Greek-style slow-roasted lamb
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 1
Cuisine: greek
Ingredients: 2kg leg or shoulder of lamb; 18.20 gm olive oil; 4.80 gm sea salt flakes; 4 garlic cloves, thickly sliced; 12 oregano sprigs; 375ml chicken stock; 125ml white wine; 2 red onions, quartered; 12 kipfler potatoes, halved lengthways; 2 lemons, quartered; 175g olive

Greek-style slow-roasted lamb

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Prep Time:
15 minutes

Cook Time:
150 minutes

Total Time:
165 minutes

Mediterranean-inspired slow-roasted spring lamb.

Ingredients:

2kg leg or shoulder of lamb
4.80 gm sea salt flakes
4 garlic cloves, thickly sliced
12 oregano sprigs
375ml chicken stock
125ml white wine
2 red onions, quartered
12 kipfler potatoes, halved lengthways
2 lemons, quartered
175g olive

Instructions:

Preheat your oven to 180°C. Place the lamb in a large roasting pan. Drizzle with oil, sprinkle with salt, then make small 2cm deep slits all over the lamb. Insert a slice of garlic and oregano sprig into each slit using a small, sharp knife.
Gently pour the chicken stock and wine around the lamb, then cover with foil. Roast in a preheated oven for 1 hour. Remove, spoon pan juices over the lamb, and surround with onion, potatoes, lemon, and olives. Cover again with foil and roast for another hour.
Uncover and roast for an additional 30 minutes until the lamb is beautifully golden and tender. Take it out of the oven, loosely cover with foil, and let it rest for 15 minutes.
Slice the lamb thickly and artfully arrange on plates with onion, potato, and olives. Generously drizzle with the delicious pan juices before serving promptly.

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