PAW's Recipe of the Month April - Slow Roasted Leg of Lamb - Greek Style

With topsy turvy weather one doesn’t quite know what to prepare for lunches or supper/dinners. One thing for sure – shopping is without doubt an experience of folly and confusion. Even if you don’t have to be budget conscious, pennies can be saved with a little diligence. When buying almost anything do! compare the cost per lb – ounce – gram or kilo with other similar packets, parcels or even if loose. The loose items are not always the cheapest. The Supermarket ‘specials’ are not always the bargain that the spangled labelling would have you believe nor the famous 2 or 3 for the price of one especially if you don’t use the extra items before they deteriorate. I do take particular care when looking at Vegetables – Sausages, Bacon and Cheese. We all have a favourite Supermarket but oh my goodness how the prices vary from one to another and very often for the same package. I noted once that Onions were as much as twice the price in one store compared to another and the same packaging and supplier. With Vegetables you also have to be aware of how much peelings and trimmings you are discarding this will of course increase the value. I always try and find short main stem Broccoli and often buy frozen sprouts as almost 50% of fresh ones are discarded in peeling. So sometimes ready prepared are not only time efficient but also cost effective. The choice is yours of course. With special offers for the Season I thought a nice easy cook meal would be useful for entertaining – so here goes.

Slow Roasted Leg of Lamb – Greek Style

1 Leg of Lamb

1 Bulb of Garlic – Cloves peeled and cut into two

2 Lemons

1 Bunch of Fresh Oregano or Thyme

1 Kg Charlotte Potatoes

2 Bay Leaves

Glass of White Wine

S & P

1. Perforate the Lamb with slivers of Garlic – Place into a plastic food bag – add Salt and Pepper – a good glug of Olive Oil the herbs and the juice of one of the Lemons. Turn it all over and leave to marinate overnight in the fridge.
2. The next morning remove the joint from the fridge and leave it to come to room temperature - turn it every so often. Heat your oven to 140F Gas 1
3. Line a baking tray with two sheets of foil like a cross. Cut up the potatoes into chunks and place in the foil with the Bay Leaves. Place the Lamb on the top add another spread of Olive Oil, add the White Wine and juice of the second Lemon.
4. Close up and seal the parcel leaving a slight dome above the Lamb.
5. Place into the oven and cook for 5 hours. The Lamb should fall off the bone – serve it with the potatoes and pan juices.