Slow cooked Greek-style lamb
2 clove(s), crushed
½ cup(s), (125ml)
Lean lamb leg roast
800 g, fat trimmed (buy 1.7kg leg of lamb)
500 g, coarsely chopped
6 individual, 1 bunch, peeled
Pumpkin, butternut, raw
400 g, coarsely chopped
- Preheat oven to 160°C or 140°C fan-forced. Combine garlic, oregano and half both the juice and oil in a small jug. Place lamb in a flameproof baking dish. Rub all over with juice mixture and season with salt and freshly ground black pepper. Cover with foil and bake for 2½ hours.
- Line a baking tray with baking paper. Place potatoes in a large bowl with remaining juice and oil and toss to coat. Place potatoes on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper.
- Remove and discard foil from baking dish. Arrange carrots and pumpkin around lamb and season with salt and freshly ground black pepper. Bake, with potatoes, for 1 hour or until lamb is starting to fall off the bone and vegetables and potatoes are golden and tender.
- Transfer lamb to a plate. Cover with foil and set aside to rest for 10 minutes before slicing thinly. Pour pan juices into a jug and skim fat from the surface. Drizzle lamb with pan juices and serve with roasted vegetables.