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
- Pre-heat the oven to 150˚C
- Wash the meat and pat dry with a clean tea towel
- In the small bowl, combine the oil and juice of the lemon until it has emulsified
- Add the herbs with the exception of the bay leaves (as much or as little as you like)
- Score the meat about 2cm deep, in 3-4 places.
- 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)
- Place the meat on the roasting tray if you have not done so already
- Brush the lemon mixture over the meat
- Fill the bottom of the tray with water (half water, half wine if you are using wine)
- 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.
- 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
