Greek Lamb

I dont know why we refer to this as Greek lamb, but I have been cooking it for a long time and we always serve it with stewed spiced potatoes and Tzatziki and the combination is amazing.  If you hate garlic this recipe is not for you !!

1 Leg of Lam
1-2 cloves garlic
1 bundle Rosemary
1 Lemon
Olive Oil
Salt & Pepper

Preheat oven to 120C.  Peel Garlic

Start making small incisions into the lamb with a small sharp knife and insert the clove or 1/2 a clove of garlic in each cut.

Pick the Rosemary from the stem and stuff in over the garlic.

Squeeze the juice of the lemon over the lamb and massage into the cuts to ensure it gets into the meat.

Lay into a baking pan on a bed of rosemary to allow extra flavour to infuse into the Lamb.

Season generously with Salt and Pepper

Bake on the low heat for 2-3 hours.  Turn the Temperate up to 180C for an additional 30 minutes.  Once it is golden remove from the oven.

Cover an allow to rest for 10 minutes.  This allows the muscles to relax and the meat becomes more tender 🙂

Carve and serve.  LOVE IT !!!

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