Roast Lamb with a greek twist
Ingredients
- 2kg leg of lamb
- 1 garlic bulb
- 3 garlic cloves
- 2 tbsp olive oil
- 2 tbsp dried oregano
- 1 tbsp fresh thyme
- 300ml Riesling
- 300ml water
- 1kg potatoes
- 1 lemon
- 5 bay leaves
- Sea salt
Method
Preheat the oven to 240 degrees C.
Place the leg of lamb in a large roasting tray.
Add the garlic cloves, a pinch of sea salt, olive oil, the thyme, and half of the oregano in a food processor or pestle and mortar. Mix to a paste. Rub the paste over the leg of lamb, so it is well coated.
Place the lamb in the oven and cook for 20 minutes.
Remove the lamb from the oven and reduce the oven temperature to 150 degrees C. Pour the wine and water into the roasting tray.
Break the garlic bulb up so you have lots of individual cloves of garlic, and add to the roasting tray. Cut the lemon into wedges and add to the roasting tray. Chop the potatoes into large chunks and add to the roasting tray. Add the remaining oregano and bay leaves and toss in the cooking juices. Cover the roasting tray with a lid or foil and return to the oven. Cook for 4hours.
Remove the roasting tray from the oven. Place the lamb onto a warm plate and allow it to rest. Return the roasting tray with the potatoes, garlic and herbs to the oven and cook at 180 degrees C for 40 minutes until they are brown and crispy.
Serve the lamb with fresh winter greens, crisp new potatoes, and the roasting tray’s juices.