Greek cuisine – like much of the food that originates in the Mediterranean - is both healthy and indulgent. So why not give this Greek-style lamb a go for your next Sunday lunch? Serve with a traditional Greek Salad, some zesty tzatziki and roasted potatoes, and your family will be asking you to make it again and again.
Prepare ahead the night before. See 'Tip' for details.
Ingredients 2kg lamb leg
2 tablespoons olive oil
5 cloves garlic, thickly sliced
6 sprigs rosemary
1 cup chicken stock
½ cup dry white wine
2 red onions, cut into sixths
2 lemons, quartered
1 ½ cups pitted kalamata olives
Ingredients needed for this dish
Preheat oven to 160°C (fan-forced).
Wash lamb, and then place in a large roasting pan.
Drizzle lamb with olive oil and sprinkle with salt. Rub oil over lamb leg with hands.
Using a small, sharp knife, cut small slits into flesh of lamb.
Make incisions about 2cm deep
Place a single slice of garlic into each slit and a sprig of rosemary into several slits over surface of lamb. Place some garlic slices and one sprig under lamb.
Ensure garlic is well tucked into flesh
Tip: If preparing roast night before lunch, cover lamb with foil at this point, and simply place wine and stock into an airtight container and store in fridge. Do the same with the onions, olives and lemons, so all that you need to do come roasting time is proceed from here.
Pour wine and stock into roasting pan, and cover with foil.
Cook in preheated oven for 1½ hours.
Remove lamb from oven and baste with pan juices.
Arrange onion, olives, and lemons around lamb.
Note It's best if the olives, onions and lemons sit in the pan juices so the flavours have a chance to infuse into the stock.
Cover with foil and return to oven for a further 2 ½ hours.
Remove foil, and return to oven for a further ½ hour, or until lamb is golden and succulent.
Remove from oven, and cover with foil again. This time, set lamb aside to rest for 15minutes.
Use this time to make a salad
Using a sharp knife, thickly slice lamb and arrange on serving platter together with olives and onions.
Drizzle with pan juices and serve immediately.
TIP: Substitute roasted potatoes with boiled brown rice with pan juices stirred through.