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. Using a small knife, make about 15 incisions all over the lamb (mainly on top)
4. Cut 2 garlic cloves into slivers and insert them into the incisions along with small rosemary sprigs.
5. In a small bowl, mix 1 tbsp olive oil, crushed garlic, oregano, remaining rosemary, salt, and pepper.
6. Rub mixture generously over the lamb. Add 1 cup of water, cover tightly with foil or a lid, and roast for 1½ hours.
7. Remove lamb from oven and reduce heat to 160°C.
8. Turn lamb over and arrange potatoes and carrots around it. Add another cup of water if needed, re-cover with foil, and roast for another 1½ hours.
9. Check after 1½ hours and top up with water if dry. Remove foil, squeeze over lemon juice, and bake uncovered for a final 30 minutes, until potatoes are golden.
10. Serve lamb warm with potatoes, carrots, and a fresh salad. Enjoy!