Name: Slow roast lamb
Prep time: 10 min
Cook time: 255 min
Total time: 265 min
Yield: 8
Ingredients: 1.6 kilogram leg of lamb or lamb shoulder; 2 clove garlic, cut into 10 thin slices; 2 tablespoon vegetable or olive oil; 2 teaspoon dried oregano leaves; 2 tablespoon lemon juice; 3/4 cup chicken stock; 1/3 cup dry white wine; 1.25 kilogram potatoes, peeled, quartered lemon wedges, to serve

Ingredients

1.6 kilogram leg of lamb or lamb shoulder

2 clove garlic, cut into 10 thin slices

2 tablespoon vegetable or olive oil

2 teaspoon dried oregano leaves

2 tablespoon lemon juice

3/4 cup chicken stock

1/3 cup dry white wine

1.25 kilogram potatoes, peeled, quartered lemon wedges, to serve

Method

1.Preheat oven to 160°C/140°C fan-forced. Place lamb in a large roasting pan. Using a small sharp knife, make 10 small incisions in top of lamb. Place a slice of garlic in each slit. Drizzle lamb with oil; sprinkle with oregano and season with salt and pepper. Pour juice, stock and wine into base of pan.

2.Cover pan tightly with a layer of baking paper then a layer of foil. Roast 2 hours. Add potato to pan; cook, covered, 1 hour and 45 minutes.

3.Remove paper and foil; cook a further 30 minutes or until lamb is very tender and potato is cooked. Transfer lamb to a large plate. Cover with foil; rest 10 minutes. Place potato in oven to keep warm.

4.Carve lamb and serve with potato. Drizzle with pan juices. Serve with lemon wedges

Omit wine – use extra stock. For best result, place oven shell so top of roasting pan is at centre of oven. Use white balsamic instead lemon juice.
Note

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Ingredients

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