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Slow roasted Greek lamb

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Slow roasted Greek lamb
  • 1Yield
  • 8Servings
  • 15 mPrep Time
  • 2:30 hCook Time
  • 2:45 hReady In



Print Recipe

Ingredients

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Nutrients

Calories
1661 kj
19g FAT
6g SATURATED FAT
43g PROTEIN
1156.84mg SODIUM
2g CARBS (SUGAR)
10g CARBS




Steps to cook

  • Step 1

    Preheat oven to 180°C. Place the lamb in a large roasting pan. Drizzle with oil and sprinkle with salt and paprika. Use a small, sharp knife to cut small slits, about 2cm deep, over the surface of the lamb. Place a slice of garlic, rosemary and oregano in each slit.

  • Step 2

    Drizzle chicken stock and wine around the lamb and cover with foil. Cook in preheated oven for 1 hour. Remove from oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Reduce heat to 150°C. Cover and roast for a further 1 hour. Remove the foil and roast for a further 30 minutes or until lamb is golden brown and very tender. Remove from oven and cover with foil. Set aside for 15 minutes to rest.

  • Step 3

    Thickly slice the lamb and arrange on serving plates with onion, potato, lemon and olives. Drizzle with pan juices to serve.




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