Slow Roasted Leg of Lamb With Oregano and Lemon

Recipe by JustJanS
READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.