Slow-cooked Greek Lamb by Simon

Source: The Age Newspaper


1 leg of lamb, bone in 2 tbsp olive oil 3 cloves garlic, crushed 1 tsp dried thyme or oregano flaked salt and ground pepper 2 lemons extra-virgin olive oil, to finish 2 tbsp chopped parsley


- Pre-heat oven to 160C (140C fan forced). Cover the lamb in olive oil, garlic, herbs, some salt and plenty of freshly ground pepper. Squeeze over the juice of one of the lemons.

- Place lamb on a rack in a roasting pan, pour in enough water to come 2-3 centimetres up the pan's sides and cook for 5 hours.

- Check the lamb every hour or so and baste with the pan juices.

- After about 3 hours, once it is golden brown on top, cover with foil and continue to cook.

- When cooked, remove from the oven and rest for 20 minutes before serving.

- Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some flaked salt and ground pepper, and a sprinkle of freshly chopped parsley.

Servings: 4