Greek-style slow-roasted lamb

Greek-style slow-roasted lamb

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Spring lamb — slow-roasted in a cuisine from the Mediterranean.

The ingredient of Greek-style slow-roasted lamb

  1. 2kg leg or shoulder of lamb
  2. 1 tbsp olive oil
  3. 2 tsp sea salt flakes
  4. 4 garlic cloves, thickly sliced
  5. 12 oregano sprigs
  6. 1 1/2 cups (375ml) Massel chicken style liquid stock
  7. 1/2 cup (125ml) dry white wine
  8. 2 red onions, quartered
  9. 12 kipfler potatoes, halved lengthways
  10. 2 lemons, quartered
  11. 1 cup (175g) kalamata olives

The instruction how to make Greek-style slow-roasted lamb

  1. Preheat oven to 180u00b0C. Place the lamb in a large roasting pan. Drizzle with oil and sprinkle with salt. Use a small, sharp knife to cut small slits, about 2cm deep, over the surface of the lamb. Place a slice of garlic and oregano sprig in each slit.
  2. Drizzle the chicken stock and wine around the lamb and cover with foil. Cook in preheated oven for 1 hour. Remove from the oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Cover with foil and roast for a further hour.
  3. Remove the foil and roast for a further 30 minutes or until lamb is golden brown and very tender. Remove from oven. Cover with foil and set aside for 15 minutes to rest.
  4. Thickly slice the lamb and arrange on serving plates with onion, potato and olives and drizzle with pan juices. Serve immediately.

Nutritions of Greek-style slow-roasted lamb

calories: 752.85 calories
fatContent: 28 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 53 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 65 grams protein
cholesterolContent: 187 milligrams cholesterol
sodiumContent: 1677.38 milligrams sodium

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