"From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces."
leg of lamb
loosely packed fresh oregano
dry white wine
tiny new potatoes, quartered lengthways
lemon, cut into 8 ths
olive, pitted,i used a mix of green and black
Preheat oven to hot.
Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
Transfer lamb to serving dish; cover to keep warm.
Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
Cook, stirring, until mixture is well browned.
Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
Slice lamb; serve with potato mixture and gravy.
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Slow Roasted Leg of Lamb With Oregano and Lemon (cont.)