Evie's Greek Roast Lamb

This Greek style slow roasted leg of lamb will be worth the wait. Not only delicious but it will melt in your mouth! A perfect centrepiece for Christmas, Easter or a Sunday roast. 

Ingredients:

• 1.7kg - 2kg leg of lamb
• 1 tablespoon olive oil
• 2 garlic cloves, sliced
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• 3-4 sprigs rosemary
• 6 brushed potatoes, peeled, cut into thirds
• 3-4 carrots, cut in half and length-ways
• Juice of 2 lemons
• Salt and pepper, to season

Method:

1. Preheat oven to 220°C. 
2. Place lamb in a large baking dish.
3. Use a small knife to make around 15 incisions all over the lamb, with most on the top.
4. Cut 2 cloves of garlic into slivers and stuff them into the incisions along with some rosemary.
5. In a small bowl, combine 1 tablespoon olive oil, crushed garlic, oregano, rest of rosemary, salt and pepper.
6. Rub the mixture with your hands generously all over the lamb. Add a cup of water, cover pan tight with foil or a lid and roast in the oven for 1.5 hours.
7. Remove lamb from the oven. Turn the oven down to 160°C
8. Turn the lamb upside down and arrange potatoes and carrots around the lamb. Add another cup of water, if needed and recover with foil. Bake for another 1.5 hours.
9. Check lamb after 1.5 hours to see if more water is needed. Top up with more water if it looks dry. Remove the foil, add the juice of the lemons and bake for another 30 min or until there’s a nice golden colour on potatoes.
10. Serve lamb warm along with potatoes, carrots and a salad. Enjoy!