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RECIPE
11 INGREDIENTS10 STEPS4HR

Greek-Style Roast Lamb

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East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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That staple of Sunday lunching gets a Mediterranean makeover with my Greek-style roast lamb. Easily able to forgo my British roots of lamb with mint sauce, this recipe makes use of bold flavours and an enjoyably tactile approach to prepping some of the finest slow food around.
4HR
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
3.3 lb
Leg of Lamb
3/4 cup
10
Anchovy Fillets
15
Kalamata Olives , pitted, roughly chopped
10 sprigs
Fresh Rosemary , divided
1 head
Garlic , divided
2 cups
Dry White Wine
3 Tbsp
Balsamic Vinegar

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Nutrition Per Serving

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CALORIES
920
FAT
67.9 g
PROTEIN
49.8 g
CARBS
13.4 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the Leg of Lamb (1.5 kilogram) on a large chopping board and use a sharp knife to slice little pockets into the meat. Peel and thickly slice about half of the Garlic (1/2 head) and pull the leaves off Fresh Rosemary (5 sprig).
Step 3
Make a little bouquet in the lamb and fill with the Anchovy Fillets (10), a few rosemary leaves and garlic slices and use your fingers to push the mixture into each of the pockets in the lamb. Repeat until all the pockets have been filled.
Step 4
Crush the Garlic (1/2 head) and combine with the Olive Oil (200 milliliter), Kalamata Olives (15), and Balsamic Vinegar (50 milliliter).
Step 5
Juice and zest all the Coarse Sea Salt (to taste) and add to the marinade, keeping the lemon peel. Season with Ground Black Pepper (to taste) and Lemon (5).
Step 6
Arrange this and the remaining Ground Black Pepper (to taste) on the bottom of a large roasting pan. Lower the lamb on to this grid and pour over the marinade. Season the lamb with Dry White Wine (500 milliliter), Fresh Rosemary (5 sprig), and pour in the Coarse Sea Salt (to taste).
Step 7
Cover the lamb with foil and roast in the preheated oven for the first 1/2 hour.
Step 8
Then turn the oven down to 300 degrees F (150 degrees C) and roast for a further 2 1/2 hours.
Step 9
Remove the foil and ramp up the oven to 425 degrees F (220 degrees C). Caramelize the lamb for 20–30 minutes, adding in more liquid (white wine or water) if required. When cooked, the lamb should fall apart at the lightest touch from a fork.
Step 10
Serve warm with desired sides.

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Nutrition Per Serving
Calories
920
% Daily Value*
Fat
67.9 g
87%
Saturated Fat
19.5 g
98%
Trans Fat
0.0 g
--
Cholesterol
172.0 mg
57%
Carbohydrates
13.4 g
5%
Fiber
3.0 g
11%
Sugars
3.2 g
--
Protein
49.8 g
100%
Sodium
1262.2 mg
55%
Vitamin D
--
--
Calcium
82.3 mg
6%
Iron
5.4 mg
30%
Potassium
812.3 mg
17%
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