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Slow-roasted Mediterranean lamb
Slow-roasted Mediterranean lamb
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Try Curtis Stone's succulent slow-roasted Mediterranean lamb with zesty oregano sauce and warm Turkish bread for easy entertaining.
Ingredients:
  • 250ml olive oil
  • 62.50 ml chopped fresh oregano
  • 20.00 ml finely chopped garlic
  • 1 lemon, zest finely grated, juiced
  • 3/4 tsp dried red chilli flakes
  • 20g fresh rosemary stalks
  • 1 whole bone-in leg of lamb roast (about 2.5kg)
  • 185ml chicken stock
  • Warm Turkish bread, for serving
Instructions:
  • With a small sharp knife, gently score the lamb all over. Combine oil, oregano, garlic, lemon zest, chili flakes, 1 1/4 teaspoons salt, and 3/4 teaspoons pepper in a small bowl.
  • In the center of a large heavy roasting pan, arrange rosemary stalks. Season the lamb generously with salt and massage 1/4 cup of oregano marinade into the meat. Save the remaining oregano marinade to serve as a sauce later.
  • Lay the lamb over a bed of fragrant rosemary to infuse for 1 hour at room temperature. Preheat the oven to 140C (120C fan-forced).
  • Roast the lamb in the oven until the internal temperature reaches 54C for medium-rare, about 1 1/2 - 1 3/4 hours.
  • Preheat oven to 250C (230C fan-forced). Transfer lamb to a large plate. Place roasting pan on stovetop over medium heat. Add stock and scrape browned bits from the bottom of the pan using a wooden spatula. Strain mixture into a tall container and allow fat to settle on top. Skim off any excess fat. Season pan sauce with salt and pepper and keep it warm.
  • Dry the roasting pan and position the lamb in the center. Roast the lamb for 10 to 15 minutes, until it is beautifully browned and crispy. Let the lamb rest on a carving board for 15 minutes.
  • Mix 3 teaspoons of fresh lemon juice into the flavorful oregano sauce. Carve the tender lamb and serve it with the delicious pan sauce, aromatic oregano sauce, and warm bread.

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