Slow-cooked Greek Lamb

Roasting lamb is popular during Easter in Greece.

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Instructions

  1. 1

    Preheat the oven to 150°C (300°F/Gas 2). Place the lamb in a roasting tin. Mix the oil, garlic, cinnamon, and herbs, and brush over the lamb. Sprinkle with the lemon juice and season to taste with pepper.


  2. 2

    Half-fill the tin with water, add the onion and carrots. Cook for 3 hours, basting every 30 minutes, and topping up the water if necessary.


  3. 3

    Cover with foil and cook for another 11/2–2 hours, or until the meat comes away from the bone.


  4. 4

    Remove from the oven, and leave to rest for 20 minutes before serving. Arrange the lamb on a platter with parsley scattered over.


Ingredients

  • 1.35 kg leg of lamb
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tsp ground cinnamon
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 lemon , juice
  • 1 tsp black pepper, freshly ground
  • 1 onion , sliced into rings
  • 2 carrots, halved lengthways
  • 2 tbsp parsley , chopped

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

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