Slow Roasted Leg Of Lamb With Oregano And Lemon

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 kg leg of lamb
• 3 cloves garlic, quartered
• 1/4 cup loosely packed fresh oregano
• 1/2 cup dry wine
• 1 cup chicken stock
• 1/3 cup lemon juice
• 1 kg tiny new potatoes, quartered lengthways
• 1 medium lemon, cut into 8 ths
• 2/3 cup olive, pitted,i used a mix of green and black
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 cup water

Recipe

• 1 preheat oven to hot.
• 2 using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
• 3 place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
• 4 cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
• 5 when lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
• 6 transfer lamb to serving dish; cover to keep warm.
• 7 heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
• 8 cook, stirring, until mixture is well browned.
• 9 gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
• 10 slice lamb; serve with potato mixture and gravy.