- This is a real favourite in our home. Not a lot of prep, place in oven and all day your home smells amazing. I serve this with Greek salad, halloumi, tzatziki and lemon baked potatoes.
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- You can use lamb leg, shoulder Or forequarter. Ask your butcher to crack the bone in 2 spots but not right through so it remains as one whole piece. So juicy and tender, full of flavour and even perfect the next day in a wrap.
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Ingredients:
- 2kg lamb leg/ shoulder/ forequarter
- Fresh or dried Greek oregano
- 1 1/2 garlic bulbs
- 1 large lemon, zested then sliced thick
- Salt/ pepper
- 1 cup white wine
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Method:
- 1. Preheat oven to 220C
- 2. Dry lamb with paper towel and set for 30 min to room temp
- 3. In a combine, 4 cloves crushed garlic, same amount oregano, lemon zest and cover with oil to combine and create a paste
- 4. Season lamb generously with salt and pepper. Grab paste in your hands and smother over lamb, massage paste into lamb to ensure its well marinated.
- 5. Place in a heavy based baking dish.
- 6. Cook on this temp for 40 min til lamb is seared and golden
- 7. Remove from oven, turn temp down to 160C
- 8. Half the garlic bulb, place on bottom of dish along with lemon slices and extra oregano. Pour 1 cup of wine into dish. Place lamb on top
- 9. Wrap baking dish with strong foil tightly. I wrap it 4 times to ensure it’s secure and airtight.
- 10. Place back in oven for 6 hrs
- 11. Remove, wrap a light blanket over dish and allow to rest all covered for 60min.
