Greek Style Slow-Roasted Lamb with Garlic, Rosemary & Roasted Potatoes

Directions

• Pat the leg of lamb dry with paper towel. Using a small knife, make about 16 small cuts (around 1 inch deep) all over the fat side of the lamb. Stuff each cut with a half garlic clove and a little bit of rosemary.
• Drizzle olive oil all over the lamb and rub it in well. Then season generously with salt and freshly cracked black pepper on all sides.
• Preheat to 160°C (fan-forced).
• In a bowl, mix together the chicken stock, white wine (if using), lemon juice, and oregano.
• Place the lamb in a large roasting tray. Pour the liquid mix around the lamb (not on top so you don’t wash off the seasoning). Cover the tray tightly with foil and place it in the oven. Roast for about 3.5 hours, or until the lamb is super tender and falls apart with a fork. If after 3.5 hours it’s still a bit firm, reseal with foil and keep cooking, checking every 30 minutes.
• Take off the foil, baste the lamb with the juices in the tray. Toss the potato wedges in the tray with the cooking liquid so they’re coated.
• Turn the oven up to 210°C (fan-forced) and roast uncovered for another 30–35 minutes, until the lamb is beautifully browned and the potatoes are soft and golden. If the liquid reduces too much during this time, add a splash more stock. If the lamb or potatoes start to get too dark, cover loosely with foil or baking paper.
• Transfer the lamb and potatoes to a serving platter.
• Carefully pour the remaining liquid from the bottom of the tray into a heatproof jug or glass measuring cup (this liquid is full of flavour!).
• Let the liquid sit for about 5 minutes. The fat will naturally rise to the top. Use a spoon to skim off the layer of fat, so you’re left with the rich juices underneath.
• Serve the lamb with the potatoes, and pour the pan juices over the top or serve them in a jug on the side.
• Let the lamb rest for 10 minutes before carving to help the juices settle and keep it tender.