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Slow roasted Greek lamb
date:Apr 02, 2014



Ingredients

2kg leg or shoulder of lamb
1 tablespoon olive oil
2 teaspoons Saxa sea salt flakes
2 teaspoons sweet paprika
2 garlic cloves, quartered
8 sprigs of rosemary
8 sprigs of oregano
2 cups (500ml) chicken stock
1/2 cup (125ml) dry white wine
500g kipfler potatoes
2 red onions, cut into thick wedges
1 lemon, cut into wedges
1/2 cup (95g) kalamata olives

Method

1. Preheat oven to 180C. Place the lamb in a large roasting pan. Drizzle with oil and sprinkle with salt and paprika. Use a

12/20 06:26