We love this way of cooking lamb. Preparation is very easy and it’s incredibly delicious!
Your family will enjoy this slow cooked lamb dish ideal for a cold winter’s night.
Total time required for cooking: 3 hrs
Serves: 4
Ingredients
2 kg leg of lamb
12 new potatoes, halved
1 tbsp olive oil
2 tsp sea salt flakes
3 garlic heads, plus 2 garlic cloves
5 rosemary sprigs
375ml chicken stock
125ml dry white wine
2 red onions, cut into 6 wedges
3 lemons, halved
8 vine tomatoes
175g kalamata olives
Method
Preheat the oven to 180C
Place lamb in a large roasting pan. Drizzle with oil and sprinkle on salt. Cut slits about 2cm deep over the surface. Mix two crushed garlic cloves and two sprigs of chopped rosemary together. Rub into the slits.
Pour stock and wine around lamb and cover with foil. Cook for an hour.
Take out of oven and spoon juices over lamb. Add potatoes, onion, lemon, garlic and olives, cover with foil and roast for another hour. Remove foil, add tomatoes and roast for a further 30 minutes or until lamb is golden and tender. Remove from oven. Cover with foil and set aside for 15 minutes to rest.
Slice the lamb and arrange on plates with the vegetables from the pan and drizzle with the pan juices.
Serve & enjoy!
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