slow cooked lamb with Mediterranean vegetables
I’ll admit it, this dish isn’t the most pocket friendly. However if you are lucky enough to have a Lidl near you, you can bag a half lamb leg for only a tenner, which is quite frankly a steal. The vegetables and lamb along with the flavoursome rub you put over the meat create a golden stock that gently cooks the potatoes. Its luxury in a roasting tin!
Ingredients:
1 bag of small potatoes (I love jersey royals)
3 peppers of mixed colours
2 red onions
5 garlic cloves
1 tablespoon oregano
1 glass of dry white wine
olive oil
salt and pepper
For the lamb:
Half a leg of lamb
teaspoon of cinnamon
teaspoon of nutmeg
2 cloves garlic
2 teaspoons dried oregano
handful of chopped fresh parsley
teaspoon of dried thyme
zest of 1 lemon
olive oil
salt and pepper
Start off by chopping all of your vegetables in to large chunks and tossing them in to the roasting tin. then glug over some extra virgin olive oil, toss a generous amount of salt and pepper in there, along with a tablespoon of oregano. Skin the cloves of garlic and crush them with the side of your knife. nestle them amongst the vegetables, and give everything a good mix with your hands, making sure everything is coated. Then pour in your glass of white wine.
Take the cloves of garlic and give them a bash in a pestle and mortar (or blitz them in a food processor, or even crush them and put in a small bowl) Then you can add the cinnamon, nutmeg, oregano, parsley, thyme, lemon zest. Combine everything with a slug of olive oil and season to taste.
Stab a few holes in to the leg of lamb, and rub the paste all over, making sure to get some in to the holes. Once this is done you can nestle the meat in to the vegetables and cover with tin foil.
Now bake this in the oven for around 4 hours at 160 degrees Celsius. For the last hour I take the cover off so the skin of the lamb crisps, and I baste everything with the juices.
