Lamb Leg

Slow Roasted Greek Lamb Leg

Ingredients:
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

Method:
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

Note:

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Slow Roasted Greek lamb Leg with Roasted Gourmet Vegetables

Slow Roasted Greek lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 red onions, quartered
2-3 sprigs rosemary or 2 teaspoons dried rosemary
2 tsp dried thyme
2 tablespoon honey
250 mls Verjus

Slow Roasted Greek lamb Leg Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and sprigs of rosemary. 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. Place into a 220° 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 honey and verjus 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 approximately 45 minutes. Basting occasionally, until the meat is cooked to your liking. Serve with a drizzle of the basting liquid.

Serves: 4

Roasted Gourmet Vegetables Ingredients:
2 red capsicums
2 brown onions
1 zucchini
2 eggplants
½ bag gourmet potatoes
1 sweet potato
1 small pumpkin
1 whole garlic bulb, with skin on
2 tablespoons olive oil
Pinch salt and pepper
1 teaspoon dried rosemary leaves
250 mls Balsamic vinegar
1 cup Bulgarian Feta, chopped

Roasted Gourmet Vegetables Method:
Preheat oven at 200°. Chop all veggies rustic style and place in a lined baking tray. Toss veggies in the olive oil and season with salt and pepper. Place in oven and cook for 40 minutes, depending on the size of the pieces, or until vegetables are just soft. Stir 2 – 3 times during cooking. During the last 8 minutes of cooking, fold through the feta cheese. Place on a serving bowl and drizzle with balsamic.

Serves: 4-6

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Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Slow Roasted lamb Roast with Dates & Orange

Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
150gm butter cut into slivers
1 tbsp. + ½ cup olive oil
Salt and pepper
1 cup Harvey Fresh or freshly squeezed orange juice
2 Oranges peeled, pith removed and quartered
1 cup of date’s stone removed
2 Cinnamon Quills or 2 teaspoons ground cinnamon
1 cup JCs Premium Unsalted Cashews, roughly chopped

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and butter. Place the leg into a roasting pan that just fits it and drizzle over 1 tbsp. of the olive oil and any leftover butter, season generously with salt and pepper. Place into a 250° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 160°. Place the oranges, dates, and cinnamon around the lamb, pour over the orange 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. Finally place cashews on top to crust lamb for the last 10 minutes. Serve spooning thick liquid over top.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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