Greek-style Roast Lamb With Potatoes
2 tablespoons olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, chopped coarsely
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh oregano
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) beef stock
2. Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season.
3. Cook lamb in same heated pan until browned all over. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours.
4. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.
5. Serve lamb with potatoes and sauce. Accompany with a Greek salad or steamed spinach, if desired.
Not suitable to freeze or microwave.
COOK’S NOTE: Lamb can be covered and refrigerated overnight at step 2. If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.