Slow-roast leg of Lamb
Succulent and juicy, our roast lamb makes a brilliant Sunday lunch centrepiece or part of a glorious Greek mezze.
- 2 entire bulbs of garlic
- 1 leg of lamb (about 1.8kg)
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 1/4 tsp ground cinnamon
- 2 red onions, cut into chunky segments
- 200ml white or red wine
Preheat the oven to 160°C/140°C fan/gas mark 3.
Peel and chop 3 cloves of garlic into thin slivers. Chop the remaining bulbs of garlic in half, horizontally through the middle.
Use a knife and make small deep incisions all over the lamb and place it in a large roasting tin.
Mix the lemon juice, oil, oregano and cinnamon until it forms a paste.
Push the slivers of garlic and paste into each incision in the lamb. Spread the remaining paste over the skin.
Put the onion segments and the rest of the garlic in the tin. Pour in wine and water so it covers the bottom of the tin.
Cover with tin foil.
Roast for 4 - 5 hours.
Remove the foil and drain off the liquid. If you're making gravy, save the liquid to one side.
Cook uncovered for a further 15 minutes.
Remove the lamb from the oven and leave it to rest for 15 minutes.
Carve and serve with roast potatoes or olives and flatbread.
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