Slow Roasted Lamb Greek Style

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.

Preparation Time: 20 minutes
Cooking Time: 4 hours and 30 minutes
Makes: 6 servings

Ingredients
2kg lamb leg
2 tablespoons olive oil
Sea salt
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



Method






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.


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.





TIP: Substitute roasted potatoes with boiled brown rice with pan juices stirred through.



Categories
#Slow-Cooked
#lamb
#roast
#mediterranean_
#greek
#main_meal
#sunday_lunch
#healthy




%recipeyum