Greek Lamb

 

Ingredients 

• 3.5kg leg lamb 
• 12 cloves of garlic 
• 2 tablespoons of Ionian Sea Greek Herb Mix
• 2 tablespoons olive oil 
• 2 onions cut into quarters (1 red, 1 brown)
• 1/2 cup of lemon juice 
• 1.5 cups white wine
• 2 cups of chicken broth

Method

1. Prepare the lamb: Create 25 small cuts across the lamb. Slice six cloves of garlic into slivers and insert them into the cuts. Drizzle olive oil all over the lamb and rub it in. Coat the lamb with Ionian Sea Greek Herb Mix. 

2. Roast the lamb: Preheat the oven to 220 degrees Celsius. Place the lamb in a roasting pan and roast for 30 minutes or until the meat develops a brown crust.

3. Flavour the lamb: Remove the lamb from the oven and reduce the oven temperature to 160 degrees Celsius. Add all the remaining ingredients to the pan around the lamb. Fill the roasting pan with hot water until it reaches about a third of the way up the height of the lamb. Cover the lamb with a layer of baking paper followed by two layers of foil.

4. Slow cook the lamb: Place the lamb in the oven and bake for 3.5 hours. After 3.5 hours, take the roast out of the oven and flip it over. Add more water if necessary. Cover again and cook for another 2.5 hours, until the meat can be easily shredded with a fork. Remove the cover and roast for an additional 30 minutes.

5. Create the gravy: Take the lamb out of the oven and transfer it to a serving platter. Cover it with foil and let it rest for 30 minutes. Pour the left over liquid from the pan into a jug. Scoop the fat off the top. Taste the liquid and add salt, pepper or lemon to taste. 

5. Serve: Serve the lamb and gravy with Spanish Potatoes and a Greek Salad