Per Serving 772kcals, 20.9g fat (6.2g saturated), 76.8g carbs, 9g sugars, 65g protein, 13g fibre, 1.27g sodium
|2kg leg of lamb|
|1 tbsp olive oil|
|2 tsp sea salt|
|4 garlic cloves, sliced into thick 12 slices|
|12 fresh oregano sprigs|
|375ml chicken stock|
|125ml white wine|
|2 quartered red onions|
|12 halved new potatoes|
|2 quartered lemons|
|12 cherry tomatoes|
|175g pitted black olives|
- Preheat oven to 180˚C/160˚C fan/gas mark 4. Place the lamb in a large roasting pan. Drizzle with the oil and sprinkle with salt. Use a small, sharp knife to cut small slits all over the lamb, then squeeze a slice of garlic and an oregano sprig into each slit.
- Pour the chicken stock and wine around the lamb and cover the tin with foil. Cook for one hour, then remove from the oven and spoon the pan juices over the lamb. Add the onions, potatoes, lemons, tomatoes and olives around the lamb. Cover again and roast for another hour.
- Remove the foil and roast for another 30 minutes or until the lamb is golden brown and very tender. Remove from oven, tent with foil and leave it to rest for 15 minutes.
- Thickly slice the lamb and arrange on serving plates with onion, potatoes, tomatoes, olives and the pan juices. Serve immediately.