Greek lamb two ways
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- Abigail Donnelly
- 8 each
- Easy
- 20 minutes
- 4 hours and 10 minutes
- Fairview Shiraz (Recipe 1); Woolworths Saronsberg Shiraz Grenache Mourvèdre 2016 (Recipe 2)
Ingredients
- Recipe 1:
- About 2 kg free-range leg of lamb
- 3 t olive oil
- 12 potatoes, peeled and halved
- 4 cups beef stock
- 3 cups rosé wine
- 8 bay leaves
- 20 g rosemary
- 30 g sage
- 20 cloves garlic, peeled
- Sea salt and freshly ground black pepper, to taste
- Recipe 2:
- About 2 kg free-range leg of lamb
- 6 celeriac bulbs, halved
- 30 g thyme
- 20 cloves garlic, peeled
- 6 cups beef stock
- 2 cups sherry or verjuice
Cooking Instructions
Preheat the oven to 160°C.
Rub the lamb with oil and sear all over in a hot pan.
Line a deep roasting pan with baking paper large enough to cover the lamb. Place the lamb in the pan and add the remaining ingredients. Bring the baking paper together and crunch to close. Roast for 4 hours.
Cook's note: You're going to want to make both versions of this Greek lamb!
Choose from these two insanely good takes on slow-cooked lamb, traditionally enjoyed by Greek families on Easter Sunday. Option 1: rosé wine, sage and potatoes. Option 2: sherry, thyme and celeriac. Both are beautifully tender and flavourful. It’s the choice that’s tough.
Browse more roast recipes here
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