Doesn’t this look succulent and delicious? It was! I don’t normally bother to post recipes for roasts. I think a roast is a simple thing that you tend to do the same way all the time, however suits your tastes. This was one I tried over the weekend, it is pretty similar to what I would normally do except I normally cook slowly and then crank up the heat at the end. This was the other way around. I would probably not add the wine every time either but gave it a go here and it was really very good and it made a rich and spectacular gravy with the drippings.
I love a roast dinner on a cold weekend, it is warming and comforting, it also makes the best leftovers ever! I see another shepards pie in my near future!
Greek Roast Lamb
2 kg leg of lamb
1 lemon, juiced
Salt and pepper
55 g butter
1 cup red wine
Several cloves of garlic
Cut incisions all over leg of lamb and insert garlic cloves and a little butter. Use all butter
Then rub remaining herbs, salt and pepper over the lamb.
Pour lemon juice over lamb then set meat aside for an hour. (or 6)
Roast at 190°C for an hour then lower oven to 160-175°C.
Add 1 cup of wine. Keep basting the lamb until browned nicely and done to taste.