A mouthwatering meal for a relaxed dinner party…
Serve with tzatziki, roasted eggplant and Greek salad and roasted hassleback potatoes.
Pulled Greek Leg o' Lamb
- 12 Garlic cloves peeled
- 1 Leg of Lamb bone-in (always better)
- 2 Onions quartered
- 4 t Paprika
- 4 t Garlic Powder
- 2 T Olive oil
- 3 t Thyme dried
- 3 sprigs Rosemary
- 3 Bay leaves
- 1/2 cup Lemon juice Use the juice of 3 lemons
- 375 ml White wine
- 2 cups Chicken stock I always use 1 bullion per 500mls
- 1 cup Cucumber seeded and grated
- 1/4 cup Cucumber chopped
- 2 Garlic cloves grated
- 375 mls Plain yoghurt Double Cream is my favourite
- 2 T Lemon juice
- 1 T Dill chopped
- 1 T Mint chopped
- 4 Eggplants quartered
- Olive oil
- Salt and pepper to taste
- Mixed herbs and paprika to taste
- 12 Potatoes halved lengthways
- Salt and Pepper to taste
- 2 T Butter melted
Preheat oven to 220C.
Cut 6 garlic cloves into slivers.
Use a small knife to make about 30 incisions, placing a sliver of garlic in each incision.
In a small bowl, mix together the salt, pepper, paprika, garlic powder and olive oil - be generous. Massage this mixture into the lamb - all over.
Place the lamb into the roasting pan and roast for 30 minutes - you want to see a crust.
Turn the oven down to 180C, turn the lamb upside down and place the remaining ingredients around the lamb.
Fill the pan with hot water - until it reaches 1/4 of the height of the lamb
Cover with a lid, 2 layers of parchment paper and foil (my lid wasn't very stable - so I needed to make sure that it was on tight).
Bake for 3.5 hours.
Remove the lamb from the oven, remove the lid and turn the lamb over - now right side up.
Cover and bake for 2.5 hours - the lamb should be SOFT enough to pull apart.
You can start prepping the rest of the food at this point.
Remove cover and roast for 20 minutes.
Remove from the oven, place the lamb on a plate, pour the sauce into a pot. Return the lamb to the dish in which you cooked it (as I did) or into a serving dish - let it rest until you need it (about 30/ 40 minutes).
While the lamb is resting make the gravy and the rest of the dinner.
The gravy is taste dependent - I like rustic cooking, which especially lends itself to this meal, so I simply poured everything that was left in the pan into a pot, brought it to a boil and simmered until it thickened and I needed it. If it doesn't reach the desired consistency, simply make a slurry of cornstarch and water and add or add gravy powder - I like using Ina Paarman's Brown Onion Gravy Powder.
Mix all ingredients into a bowl and refrigerate until you need it. I made this right in the beginning of my day of cooking.
If you'd prefer a smooth tzatziki, you don't need to add the chopped cucumber.
Just before the lamb is done in the oven, place the eggplants into a oven-proof dish, sprinkle over the seasoning and olive oil. I like to use a lot of seasoning and oil and so does the eggplant (it's very thirsty).
I had peeled and cut my potatoes right at the beginning of my cook and left them in a bowl of water until I needed them.
Prepare a oven-proof dish for the potatoes (quite big) - spray Spray and Cook or olive oil to prevent the potatoes from sticking.
Place each half, flat side down onto the dish and make a few cuts width ways across the potato, ensuring not to cut the potato all the way down.
Sprinkle over a lot of salt and pepper and brush the melted butter onto the top of each potato.
Place the potatoes and eggplants into the oven when the lamb comes out. They should cook in about 30/40 minutes.
Try to get as much of the prep done by the time your friends arrive so that you can drink with them and be part of the festivities.
Try not to drink too much, so that you can remember to take more / better photos of your meal.
Thank you for inspiring this meal https://www.recipetineats.com/greek-slow-roasted-leg-of-lamb/