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Slow Roasted Leg of Lamb With Oregano and Lemon

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“From an Australian Women's Weekly Cookbook. This is lemony but yummy, discard the roasted lemon pieces.”
READY IN:
3hrs 15mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to hot.
  2. Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
  3. Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
  4. Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
  5. When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
  6. Transfer lamb to serving dish; cover to keep warm.
  7. Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
  8. Cook, stirring, until mixture is well browned.
  9. Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
  10. Slice lamb; serve with potato mixture and gravy.

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