Slow Roasted Leg of Lamb With Oregano and Lemon

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

Ingredients

• 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

Directions

• 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.