Slow Roast Lamb

9 ingredients
3 steps

Ingredients

  • 3 1/2 lb leg of lamb or lamb shoulder
  • 2 cloves garlic, cut into 10 thin slices
  • 2 tbsp vegetable or olive oil
  • 2 tsp dried oregano
  • 2 tbsp lemon juice
  • 3/4 cup chicken stock
  • 1/3 cup dry white wine
  • 2 3/4 lb potatoes, peeled, quartered
  • None None lemon wedges, to serve

Directions

  1. 1
    Preheat oven to 325°F. Place lamb in a large roasting pan. Using a small sharp knife, make 10 small incisions in top of lamb. Place a slice of garlic in each slit. Drizzle with oil and sprinkle with oregano. Season. Pour lemon juice, stock and wine into base of pan. Cover pan tightly with a layer of parchment paper then a layer of foil. Roast for 2 hours. Add potatoes to pan and cook, covered, for 1 hour and 45 mins.
  2. 2
    Remove paper and foil. Cook for another 30 mins, or until lamb is very tender and potatoes are cooked. Transfer lamb to a large plate, cover with foil and let rest for 10 mins. Place potatoes in oven to keep warm.
  3. 3
    Carve lamb and serve with potatoes. Drizzle with pan juices. Serve with lemon wedges.

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