Effortless Greek Lamb Tender (Print Version)
# Ingredients:
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01 -
500 ml lamb or beef broth
02 -
3 sprigs fresh rosemary
03 -
6 big potatoes, peeled and chopped into six chunks each
04 -
Salt, as much as you like
05 -
2 tablespoons dried oregano
06 -
Black pepper, freshly cracked, to taste
07 -
250 ml dry white wine
08 -
3 tablespoons good olive oil
09 -
1 lemon’s zest, peeled off in strips
10 -
2.5–3 kg bone-in lamb leg
11 -
Head of garlic, sliced in half widthwise
12 -
1 onion, roughly chopped
# Instructions:
01 -
Cut or pull apart your lamb, then dish it up alongside the crunchy potatoes and pour over some of those saved pan juices.
02 -
Scoop out the juices from the pan into a jug, throw the potatoes back in the oven, and bake with no cover for another 15 to 20 minutes so they get crackly and golden.
03 -
Take the hot lamb out, move it onto a board, lightly tent with foil, and let it chill for at least 10 minutes or even a half hour if you can wait.
04 -
Crank the oven heat back up to 200°C, ditch the lid, and let the lamb brown up for about an hour until it’s deep gold.
05 -
Drop the oven down to 160°C, cover up the dish again, and let things bake low and slow for 3 to 4 hours till the meat is super soft.
06 -
Cap the casserole and roast everything for 30 minutes at 200°C while it gets going.
07 -
Set your lamb on top of your seasoned veg, then pour in the stock and wine all around it.
08 -
Give the leg of lamb a good rub with the last of the oil and sprinkle on as much salt, pepper, and oregano as you like.
09 -
Toss your potato chunks, chopped onion, and lemon peel in the bottom of the casserole. Throw on salt, pepper, a spoonful of oregano, and 2 spoonfuls of olive oil. Drop in rosemary and the halved garlic right on top.
10 -
Get your oven going at 200°C. Grab a big roasting pan or casserole with a lid and get it ready.
# Notes:
01 -
Letting the lamb rest makes it juicier and way easier to carve up.
02 -
If your potatoes are squished together, slide them onto another sheet to crisp up better at the end.