Slow cooked Greek leg of Lamb

Slow cooked Greek leg of lamb

You need:

2 kg (4 lb 8 oz) leg of lamb on the bone, trimmed

Sea salt

Freshly ground black pepper

Small handful fresh oregano leaves

Juice of 1 lemon, plus 1 lemon, quartered

3 tablespoons white wine

2 tablespoons olive oil

4 large potatoes (such as desiree), peeled and cut into chunks

175 g (6 oz/1 cup) large green olives

Method:

Preheat the oven to 220°C (425°F/Gas 7). Put the lamb in a large roasting tin and season well with salt and pepper. Sprinkle with the oregano and pour over the lemon juice and wine. Drizzle with the olive oil and roast for 20 minutes, or until the lamb is browned.

Add 125 ml (4 fl oz/½ cup) of water to the roasting tin and cover the tin with foil. Reduce the oven to 160°C (315°F/Gas 2-3) and roast the lamb for another 11/2 hours. Arrange the potato and lemon quarters around the lamb and return to the oven for another 2 hours, turning the potatoes at least once during this time and basting the lamb with the pan juices. The lamb should be very tender.

Remove the lamb from the tin and set aside to rest before slicing. Increase the oven to 220°C (425°F/Gas 7). Add the olives to the tin with the potatoes and return to the oven for 20 minutes, or until the potatoes are golden. Serve with the lamb, with some pan juices spooned over the top.