Spring lamb — slow-roasted in a cuisine from the Mediterranean.
The ingredient of Greek-style slow-roasted lamb
- 2kg leg or shoulder of lamb
- 1 tbsp olive oil
- 2 tsp sea salt flakes
- 4 garlic cloves, thickly sliced
- 12 oregano sprigs
- 1 1/2 cups (375ml) Massel chicken style liquid stock
- 1/2 cup (125ml) dry white wine
- 2 red onions, quartered
- 12 kipfler potatoes, halved lengthways
- 2 lemons, quartered
- 1 cup (175g) kalamata olives
The instruction how to make Greek-style slow-roasted lamb
- 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.
- 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.
- 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.
- 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 lambcalories: 752.85 calories
fatContent: 28 grams fat
saturatedFatContent: 9 grams saturated fat
carbohydrateContent: 53 grams carbohydrates
sugarContent: 6 grams sugar
proteinContent: 65 grams protein
cholesterolContent: 187 milligrams cholesterol
sodiumContent: 1677.38 milligrams sodium