Name: Slow-roasted Greek lamb
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 1
Cuisine: european
Ingredients: 18.20 gm extra-light olive oil; 1kg boned lamb shoulder; 5 fresh oregano sprigs, halved; 1 lemon, cut into wedges; 1 medium red onion, cut into wedges; 500g small red rascal potatoes, halved; 3 garlic cloves, thinly sliced; 82.50 gm dry white wine; 84.15 gm chicken style liquid stock; 125.00 ml kalamata olives; steamed green beans, to serve

Slow-roasted Greek lamb

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Prep Time:
30 minutes

Cook Time:
140 minutes

Total Time:
170 minutes

Ingredients:

18.20 gm extra-light olive oil
1kg boned lamb shoulder
5 fresh oregano sprigs, halved
1 lemon, cut into wedges
1 medium red onion, cut into wedges
500g small red rascal potatoes, halved
3 garlic cloves, thinly sliced
82.50 gm dry white wine
84.15 gm chicken style liquid stock
125.00 ml kalamata olives
steamed green beans, to serve

Instructions:

Preheat the oven to 160°C/140°C fan-forced. Heat oil in a frying pan over medium-high heat. Sear lamb for 2 minutes on each side until golden brown. Place lamb in a large ovenproof baking dish.
Peel off and set aside leaves from 1 oregano sprig. Combine lemon, onion, potato, garlic, wine, stock, and remaining oregano sprigs in the dish. Season with pepper. Cover with foil and roast for 2 hours.
Uncover the lamb and generously drizzle with cooking juices. Scatter olives over the lamb. Raise the oven temperature to 180°C/160°C fan-forced and bake for 15 minutes or until the potatoes are beautifully golden. Place the lamb on a plate, cover, and let it rest for 10 minutes. Carve the lamb into slices. Plate the potatoes and lamb, sprinkle with fresh oregano, and serve with green beans.

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