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March 16, 2016
Slow Roast Lamb with Oregano, Mint and Rosemary
Prep time
Cook time
Total time
This wonderful dish is courtesy of my mother, and will make you fall in love with lamb again. Thanks Mom!
Author: Helen Papaconstantinos
Recipe type: Entree
Serves: Serves 8-10
Ingredients
- 1 leg of fresh leg of lamb, bone in, (about 2 kgs/ 5-6 pounds)
- 3 large cloves of garlic for stuffing in skin plus 2 for the pan
- 2 TBS olive oil
- Sea salt for rubbing over the meat to clean it
- Freshly ground pepper
- 3 tsp dried oregano
- 3 tsp dried mint
- 3 tsp chopped fresh rosemary
- 1 medium-sized onions, peeled & quartered
- 2 or 3 celery stalks
- Juice of less than ½ a cut lemon – you will be using about 2 TBS juice
- 1 cup water
Instructions
- Wash the lamb under cold running water. Place in an oval roasting pan that just fits the leg.
- Rub salt and lemon juice over the leg to remove any impurities.
- With a wet paper towel, rub off the salt mixture.
- Peel the skins off the 3 garlic cloves and slice them into slivers.
- With a paring knife make a number of slits all over the leg.
- Stick in a sliver of garlic in each opening.
- Pour the olive oil over the lamb (about 2 or 3 tablespoons).
- Massage in the black pepper, mint, oregano and rosemary to flavour the meat and to evenly distribute the spices everywhere including the bottom.
- Underneath the lamb, place a quartered onion, 2 whole cloves of garlic, and the celery stalks.
- Leave to marinate for up to 3 hours.
- Preheat oven to 370 F.
- Sprinkle salt and lemon juice (less than half a lemon) over the lamb.
- Pour 1 cup broth down the side of the pan (being careful not to disturb the spices. Cover and roast for 30 minutes).
- After half an hour, reduce temperature to 350F.
- Bake in the oven for another 1.5 hours– until very tender.
- Take the lid off and let the lamb ‘rest’ for 15-20 minutes before carving.Drain off the fat from the juices.
- After carving, sprinkle each piece with a bit of the garlicky and lemony juices.
