Indulge in Flavour: Perfecting Greek Style Slow Roasted Leg of Lamb in White Wine

When it comes to hearty, comforting meals, few dishes can compare to a beautifully prepared leg of lamb. The Greek style of cooking, in particular, brings out the flavours of the ingredients in a way that deliciously transforms a simple piece of meat. This recipe calls for slow roasting a leg of lamb in white wine and lots of herbage, that is not only flavourful but also perfect for your next special occasion or family gathering.

The aroma of garlic, herbs, and citrus will fill your home as the lamb slowly cooks, resulting in succulent meat that falls off the bone.

Greek Style Slow Roasted Leg of Lamb in White Wine - The Recipe

Ingredients:

• 1 head of garlic, peeled

• Anchovy Paste

• Whole leg of lamb

• Salt and pepper to taste

• 3 tsp oregano

• 3 tsp garlic powder

• 2 tsp dried thyme

• 2 tbsp olive oil

• 1 large white onion, cut into wedges

• 3 sprigs of fresh thyme

• 3 sprigs of fresh rosemary

• 2 bay leaves

• Juice of 2 lemons

• 375 ml white wine

• 500 ml chicken stock

  
  

Method

• Preheat oven to 220°C/430°CF

• Use a small knife to make incisions all over the top side of the lamb joint and rub a little anchovy past into each hole

• Slice 2 garlic cloves into slivers and push them into the holes

• Sprinkle the lamb generously all over with salt, pepper, garlic powder. dried thyme and dried oregano. Drizzle with olive oil and rub all over the lamb.

• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.

• Remove from the oven. Turn the oven down to 160°C/320°F

• Pour the wine, lemon juice and stock around the lamb and place in the remaining garlic gloves, onions, fresh rosemary and fresh thyme.

• Cover with lid or with baking/parchment paper. Bake for 4 - 5 hours.

• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.

• Strain liquid and pour of tope layer of fat. At this point you can taste to adjust salt, pepper and lemon to taste.

• Serve lamb with the sauce and onions on the side