Greek Lamb Roast
Another favourite, following a traditional Greek recipe from Mr3P's.
Simple and delicious.
There is no danger of vampires invading our abode.
A piece of lamb suitable for roasting. I used a leg.
Dried Oregano (Greek oregano if you can get it..it is much stronger that the supermarket variety). In Melbourne you can pick it up from good delicatessens, I usually get mine from one in Oakleigh. I've just run out, so I'm planning a little shopping trip there (or Brunswick) very soon and I'm sure I'll be blogging/instagramming it. BTW, I've finally got on the instagram bandwagon and I LOVE it.
Fresh Garlic Cloves
Good quality, extra virgin olive oil.
Salt & pepper
Place your lamb in a roasting pan (or slow cooker)
Carefully "stab" the meat here and there and stuff the holes with pieces of fresh garlic.
Drizzle the oil over the lamb and squeeze the lemon juice over the top, then sprinkle with oregano, salt and pepper.
Add a cup or two of water to the bottom of the pan to stop the lamb from drying out while it's cooking.
Seal tightly with foil, or cover with the roasting pan lid.
Now cook, slowly (about 160C) for about 5 hours. Just check from time to time that there is still a little water in the pan. In the last 45 minute of cooking, you can add potatoes to the pan. If your on a low carb eating plan, you might want to skip the taters and serve with veggies and salad and maybe some low fat tzatziki (recipe here).
This roast (above) was cooked for only about 3 1/2 hours as I wanted it to "carve" instead of falling completely off the bone. And the fact that I forgot to start the roast earlier..lol.
It was still delish.
we used the leftovers the next day to make lamb and salad wraps.
Do you have a "go to" roast in your little handbag of recipes?
Let me know in the comments.
I didn't blog most of the week as I've been sick (I think I had man flu) so I feel I have some catching up to do.
More recipes to come over the weekend.