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Eleanor Ozich DINNER

Succulent roasted lamb, inspired by heavenly Greek flavors. The lamb is first seared in ghee or butter and then combined in a cast iron pot with a handful of deeply aromatic flavors, pungent red wine, preserved lemon, earthy rosemary and a whole bulb of garlic. The lamb is then slow roasted for a few hours in the oven to ensure a beautiful tenderness and rich flavor. This is the kind of recipe that I love to make on a Sunday afternoon while pottering around in the kitchen, preparing for the week ahead.

3 tbsp ghee or butter
1 kilo piece of lamb roast
1 cup beef or lamb stock
1 cup red wine
1 bulb of garlic, each clove peeled and smashed
1 preserved lemon, sliced in to quarters
a large handful of rosemary

Preheat the oven to 150 C.

Using cotton cooking twine, tie the lamb roast in 3-4 places to ensure even cooking.
Heat the ghee or butter in a large heavy bottomed pot over a medium-low heat.

Sear the lamb for 2-3 minutes on each side until slightly golden, this helps to keep in the moisture while roasting.
Pierce the lamb roast in 2-4 places and insert a garlic clove in each hole.

Add the stock, wine, remaining garlic cloves and preserved lemon to the pot. Scatter the rosemary on top. Bring to a soft boil, and then carefully transfer to the oven.

Roast for 2 1/2 hours, basting every half an hour or so.

Remove from the oven, and then transfer the lamb on to a chopping board. Leave to rest for 10 minutes before slicing.

We like to serve the sliced lamb with a generous drizzle of the delicious juices from the pot, steamed green beans and a dollop of natural yoghurt.

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