Recipe for an eight hour Leg of Lamb with Lemon and Origanum
2-2,5 kg leg of lamb (ask your butcher to hack the shank bone so it will be able to bend and fit in your tray)
1 cup freshly squeezed lemon juice (from about 4-6 lemons)
1 cup water
1/4 cup olive oil
15 ml dried origanum
10 ml salt
5 ml ground black pepper
about 1,5 kg small-medium potatoes, peeled (and halved, if big)
Pre-heat oven to 120 C.
Place the leg of lamb in a large non-corrosive (stainless steel or ceramic) deep roasting tray, fat side up. Pour over the lemon juice, water and olive oil, then sprinkle all over with origanum. Season generously with salt & pepper. (I like to also add some of the juiced lemon halves to the tray, but it is optional.)
Cover with a layer of non-stick baking paper, tucking the sides in around the leg. Cover tightly with 2 layers of foil. Place in the oven and roast for 4 hours at 120 C, then add the potatoes and return to the oven for 4 more hours.
Remove the foil and baking paper. Crank the heat up to 220 C, then roast uncovered for 15 minutes.
To serve, press the meat here and there to gently fall apart and suck up more of the lemony broth. Serve with the potatoes, a Greek salad, perhaps some tzatziki and optionally some toasted pita bread to soak up the runny juices.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.