Slow Roasted Leg of Lamb With Oregano and Lemon |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces. Ingredients:
2 kg leg of lamb |
3 cloves garlic, quartered |
1/4 cup loosely packed fresh oregano |
1/2 cup dry white wine |
1 cup chicken stock |
1/3 cup lemon juice |
1 kg tiny new potatoes, quartered lengthways |
1 medium lemon, cut into 8 ths |
2/3 cup olive, pitted,i used a mix of green and black |
1 tablespoon olive oil |
2 tablespoons all-purpose flour |
1 cup water |
Directions:
1. Preheat oven to hot.
2. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
3. Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
4. Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
5. When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
6. Transfer lamb to serving dish; cover to keep warm.
7. Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
8. Cook, stirring, until mixture is well browned.
9. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
10. Slice lamb; serve with potato mixture and gravy.
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