Slow roasted Greek lamb

Slow roasted Greek lamb
  • Yield: 1
  • Serving: 8
  • Prep time: 15 m
  • Cook time: 2:30 h
  • Ready in: 2:45 h
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Ingredients

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Nutrients

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

Step by step method

  • 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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