Slow-cooked Greek lamb
Photo: Marina Oliphant
I like to serve the whole leg in the centre of the table and flake the meat off the bone, sprinkling a little extra salt, some extra-virgin olive oil, and a touch of lemon and parsley. All these things help liven up the flavours of the lamb.
- 1 leg of lamb, bone in
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 1 tsp dried thyme or oregano
- flaked salt and ground pepper
- 2 lemons
- extra-virgin olive oil, to finish
- 2 tbsp chopped parsley
Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.
Place lamb on a rack in a roasting pan, pour in enough water to come 2-3 centimetres up the pan's sides and cook for 5 hours.
Check the lamb every hour or so and baste with the pan juices.
After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.
When cooked, remove from the oven and rest for 20 minutes before serving.
Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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