Greek Slow Roasted Leg of Lamb

Step 1

Preheat oven to 240°C/465°F (220°C fan). (Note 2)

Step 2

Use a small knife to make around 25 incisions all over the lamb, with most on the top.

Step 3

Cut around 6 cloves into slivers and stuff them into the incisions.

Step 4

Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.

Step 5

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

Step 6

Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).

Step 7

Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.

Step 8

Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note Top up water if it dries out (e.g. Might happen if your lid is loose)

Step 9

Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.

Step 10

Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.

Step 11

Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)

Step 12

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

Step 13

Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.

Step 14

Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).