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.
Total Time
4hr
5.0
1 Rating
Author: East After Noon
Servings:
6
Ingredients
•
3.3
lb
Leg of Lamb
•
3/4
cup
Olive Oil
•
10
Anchovy Fillets
•
15
Kalamata Olives
, pitted, roughly chopped
•
10
sprigs
Fresh Rosemary
, divided
•
5
Lemons
•
1
head
Garlic
, divided
•
2
cups
Dry White Wine
•
10
tsp
Balsamic Vinegar
•
to taste
Coarse Sea Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Place the Leg of Lamb (3.3 lb) 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 sprigs).
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.
4.
Crush the Garlic (1/2 head) and combine with the Olive Oil (3/4 cup), Kalamata Olives (15), and Balsamic Vinegar (10 tsp).
5.
Juice and zest all the Lemons (5) and add to the marinade, keeping the lemon peel. Season with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste).
6.
Arrange this and the remaining Fresh Rosemary (5 sprigs) on the bottom of a large roasting pan. Lower the lamb on to this grid and pour over the marinade. Season the lamb with Coarse Sea Salt (to taste), Ground Black Pepper (to taste), and pour in the Dry White Wine (2 cups).
7.
Cover the lamb with foil and roast in the preheated oven for the first 1/2 hour.
8.
Then turn the oven down to 300 degrees F (150 degrees C) and roast for a further 2 1/2 hours.
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.
10.
Serve warm with desired sides.
Nutrition Per Serving
CALORIES
908
FAT
66.6 g
PROTEIN
49.8 g
CARBS
13.4 g
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