For a taste of the Mediterranean there's nothing more special than succulent Slow Cooked Greek Lamb, all sweet and tender and melt in the mouth. To serve place the whole leg in the centre of the table, flake it off with a fork and decorate with continental parsley and lemon wedges.
1 leg of lamb, bone in
4 cloves garlic, crushed
2 lemons juiced
1TBS dried oregano
3 TBS extra-virgin olive oil
2 TBS parsley
Sea Salt and Ground pepper to taste
Water for basting
The How To:
Pre-heat oven to 160 Celcius
Place olive oil, garlic, herbs, lemon, sea salt and pepper over the lamb.
Place lamb on a rack inside a baking dish and place 3 cups water into the pan so the water comes up to about 2cm high
Cook for 5 hours, basting every hour with the pan juices.
Remove from the oven and let it rest for 15 mins before serving.
Finish with a squeeze of lemon juice, drizzle some extra-virgin olive oil over the top and sprinkle with sea salt and pepper and serve with fresh parsley