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Slow Roasted Greek Lamb Leg

1 kg lamb leg
6 garlic cloves, sliced in 4 slivers
100 grms butter
2 tablespoons honey
1 tablespoon + ½ cup olive oil
Salt and pepper
2 tablespoons paprika
2 brown onions, quartered
2 red onions, quartered
1 cup white wine
¼ cup verjus
2 – 3 sprigs rosemary
2 teaspoons dried oregano
6 potatoes, quartered
1 cup Marinated Kalamata Olives Pitted
South Cape Crumbled Fetta Greek Style

Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of butter and garlic. Place the leg into a roasting pan that just fits in and drizzle over 1 tablespoon of olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250°C oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°C. Place the potatoes, onions and herbs around the lamb, pour over the wine, honey, verjus and ½ cup 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 start to separate from the bone. Add the olives for the last 15 minutes of roasting. Serve with a drizzle of the basting liquid and crumbed fetta.

Serves: 4


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