Slow Roasted Greek Lamb Leg

1kg lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 tsp paprika
2 onions, quartered
1 cup white wine
2-3 sprigs rosemary
2 tsp dried oregano
Juice of 2 lemons

Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250° oven and roast until browned, approx. 10-15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the wine and lemon juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Serve with a drizzle of the basting liquid.

Serves: 4

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