Three hour slow-roasted Greek leg of lamb

by Nici Wickes | Cuisine issue #
Celebrate Selaks Roast Day with this delicious roast lamb recipe.

Leg of lamb
1.5 – 2kg leg lamb, bone in, get the butcher to cleaver the bone so it fits in a dish easily
1 cup green olives
Small handful fresh oregano
1 lemon quartered
200ml Selaks Reserve
Chardonnay
1 cup vegetable stock
1/4 cup olive oil
1 tsp sea salt

Preheat the oven to 180°C.

Take a decent sized oven dish and place the leg of lamb squarely in the middle. Pat the skin dry. Scatter the olives, oregano and lemon quarters around the lamb. Pour in the wine and stock. Drizzle olive oil over, sprinkle liberally with salt and cover tightly with a double layer of foil.

Bake for 2 hours, then uncover (carefully so as not to get a steam burn!). Spoon some of the pan juices over the lamb and if you want to have vegetables with your lamb, you can add chopped potatoes and carrots to the pan at this stage.

Reduce the oven temperature to 150°C and cook for a further one hour, until the skin has crisped up and the lamb should be tender and able to be teased from the bone with a fork (if not, cook for longer).

Allow to rest for 15 minutes before serving with a panful of braised peas, lettuce and pancetta.

Chef notes
The green olives in this recipe and the fact that the lamb leg is steeped in stock and Chardonnay, gives this roast the most wonderous heady aromas. Paired with a panful of braised peas and lettuce (yes really!), it is simply divine.

Braised peas, lettuce & pancetta
1 Tbs butter
2 tsp olive oil
1 heaped Tbs flour
2 cups stock – vege or chicken
3 cups frozen peas (about 600g)
2 cups roughly chopped
cos lettuce
4 strips of pancetta
Chopped
Salt & white pepper to season
Juice of one lemon
Olive oil

Melt the butter in a large pan or pot, then add the olive oil and flour and stir until a paste forms before pouring in the stock.

Bring to a simmer and cook, stirring, for 1-2 minutes until it begins to thicken slightly, then add the frozen peas, chopped lettuce, chopped pancetta, a pinch of salt and pepper.

Cover and cook for 5-8 minutes or until peas are tender. Taste it and add more salt or pepper, then squeeze over the lemon juice.

Serve drizzled with a splash of good olive oil.

Chef notes
Petits pois is a classic French dish of peas and lettuce cooked together and, though cooking lettuce may sound weird, it’s marvellous! The addition of salty pancetta in this recipe elevates it even further and it adds that star quality to any roast dinner.

Wine Match - Pairs perfectly with Selaks Reserve Central Otago Pinot Noir.

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