| Greek Lamb by KathrynC |
| Serves: 6 |
| |
| Ingredients: |
|
2kg leg of lamb
3 cloves chopped garlic
6 sprigs of oregano
1 large lemon
1 kg potatoes (peeled and quartered lengthways)
1 tsp chopped thyme (fresh or dried) |
| |
| Method: |
1. Preheat the oven to slow (150C).
2. Make some small cuts in the lamb with a sharp knife and press the garlic and oregano into the cuts. Rub lamb with salt and pepper to taste.
3. Remove the lemon rind in long strips and squeeze the lemon juice.
4. Place the lamb in a baking dish upside down, and pour lemon juice over the joint. Cover the dish tightly with foil and bake in a slow oven for 2 hours.
5. After a while, turn lamb the lamb around 180 degrees and baste. Cover and cook for a further 30 mins.
6. Add potatoes to the roasting dish, and sprinkle with thyme. Then cook for a further hour and 45 minutes.
7. Remove foil and cook, uncovered for 15 mins or until browned.
8. Stand the lamb for 10 minutes before cutting and serving.
|
| |
| Tip: |
| |
| |
| Prep Time: 15 mins |
| Cook Time: 4 hrs and 30 mins |
| |
|
|
|
