Tuesday, 31 March 2015

Greek slow roasted lamb

Easter really seems to have snuck up on us this year!  Wow can't believe its almost here and I haven't bought or made a single thing.  I always have all good intentions on making it a crafty one entertaining the kids with wonderful crafts.  This year I thought perhaps making a bright orange and yellow pom pom garland to hang in our beautiful Magnolia tree (which is about to pop with joy) or even just painting some boiled eggs.  Alas we have done nothing but the one thing you can always rely on is this slow cooked recipe for your Easter lunch roast.  Why not make your beautiful spring lamb the Greek way this year and slow cook it for a flawless and very delicious result!



You will need:
  • 1 Leg of lamb (shoulder would also be very succulent and delicious)
  • 6 cloves of garlic
  • salt and pepper
  • 2 lemons
  • Origano
  • Potatoes for roasties
  • 1 bunch of fresh mint
  • 1 glug of good quality olive oil
  • 1 tablespoon of cider vinegar
For the Roast:
  • Peel the garlic and slice larger cloves in half length ways
  • Make little incisions into the leg of the meat and insert the garlic cloves with your fingers deep into the meat.
  • Rub olive oil all over the lamb, season with salt, pepper, generous amounts of Origano and the juice of 2 lemons.
  • Add a little water to the bottom of the tray and cover with foil tightly so that no liquid or steam can escape.
  • Roast at 150 degrees for 5-6 hours minimum, if you have more time it can go for longer and will be even more tender.
  • The meat should just fall off the bone and its better to pull this apart than try slice it.  Always ensure there is water in the tray.
For the mint sauce
  •  Finely chop the mint and mix together with olive oil, cider vinegar and a pinch of salt.
For the roast potatoes
  • I love placing a couple potatoes in with the lamb so they become soft and soak up all the juice
  • The balance par boil and roast as normal on a separate tray.


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