Slow Roasted Leg of Lamb With Oregano and Lemon

sobota, 25 stycznia 2014

Slow Roasted Leg of Lamb With Oregano and Lemon

Time: 3 hrs 15 mins


  • 2 kg leg of lamb
  • 3 cloves garlic, quartered
  • 1/4 cup loosely packed fresh oregano
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1/3 cup lemon juice
  • 1 kg tiny new potatoes, quartered lengthways
  • 1 medium lemon, cut into 8 ths
  • 2/3 cup olive, pitted,i used a mix of green and black
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup water


  • 1 Preheat oven to hot.
  • 2 Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
  • 3 Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
  • 4 Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
  • 5 When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
  • 6 Transfer lamb to serving dish; cover to keep warm.
  • 7 Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
  • 8 Cook, stirring, until mixture is well browned.
  • 9 Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
  • 10 Slice lamb; serve with potato mixture and gravy.

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