Weekend winner: Granny West’s slow-cooked Greek lamb

This dish needs to slow cook for hours, but with minimal hands-on-attention it’s perfect for entertaining!

Ingredients:

• 3 onions peeled and sliced thickly
• 8-10 garlic cloves, peeled and quartered
• 2-3 rosemary sprigs
• 1 leg of lamb
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• The juice of 2 lemons
• 1 and 1/2 cups of lamb or chicken stock

WATCH: Four easy ways to peel garlic

Method:

1. Find a roasting pan that is not much bigger than the leg of lamb you have. You want the lamb to fit quite snugly.
2. Preheat the oven to 100 °C
3. Lay onion, garlic and a few rosemary sprigs in the bottom of the roasting pan.
4. Rub the lamb with olive oil and oregano then place the lamb in the roasting pan.
5. In a separate container, mix lemon juice and beef stock together and pour over the leg of lamb.
6. After the leg of lamb is coated; cover the whole roasting pan tightly with foil.
7. Place the roasting pan in the oven (100 °C) and leave it to cook for 8-10 hours.

Granny West’s Tip:

“I usually remove the lamb and thicken the sauce in the pan with beef stock and cornflour, and cook on the stove top till thick – I then cut the meat up and place it in the gravy.”

This recipe, supplied by Willow Creek Olive Estate,  is fall-apart delicious.

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