Greek Roast Lamb

Nothing roasts like a leg of lamb, and nobody does lamb like the Greeks! With signature Greek trademarks of lemon and oregano, this roast is extremely easy, and a sure winner on the dinner table.

Time:

Prep: 5min

Cook: 2-2.5hrs

Ingredients:

• 2kg Leg of Lamb
• 1 Lemon
• 1/2 Cup Olive Oil
• Fresh/Dried Oregano
• Fresh/Dried Rosemary
• Fresh/Dried Thyme
• Bay Leaves
• 3 tsp Cooking Butter
• 1-2 Cloves Garlic
• Cracked Pepper to taste

Optionals:

• Feta Cheese
• Kalamata Olives, pitted
• Dry White Wine

Equipment:

• Roasting Pan
• Small bowl
• Pastry Brush

The Lamb

1. Pre-heat the oven to 150˚C
2. Wash the meat and pat dry with a clean tea towel
3. In the small bowl, combine the oil and juice of the lemon until it has emulsified
4. Add the herbs with the exception of the bay leaves (as much or as little as you like)
5. Score the meat about 2cm deep, in 3-4 places.
6. Slice the garlic, and insert into the cuts, along with a slice of butter and a bay leaf (also do the same with the feta, and olives if you choose to use them)
7. Place the meat on the roasting tray if you have not done so already
8. Brush the lemon mixture over the meat
9. Fill the bottom of the tray with water (half water, half wine if you are using wine)
10. Roast for 2 - 2.5 hrs, checking the water level every half hour. Do not let the pan become dry, as this may result in the end product also being dry.
11. Serve as desired, with roast potatoes and vegetables, or for something different a Greek Salad.

The Sunday roast is a time honoured British and Australian tradition, no matter what the season, but that doesn't mean it has to be boring! The lemon gives the meat a sweet taste making this a hit with the kids as well as the adults, though do exercise caution if you intend to use wine and serve the roast to children.

Keep Smiling,

Jo

xoxo