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Greek Roast Garlic Lamb

Tender and succulent lamb, exuding an irresistible flavour! The lamb is marinated overnight or up to 48 hours to tenderise before roasting to perfection. Cooked baby potatoes or diced potatoes are added towards the end of the cooking period and roasted with the meat until all is done to taste.

±2 kg leg of lamb


2 cloves garlic, sliced
125 ml olive and/or sunflower oil
30 ml lemon juice
10 ml grated lemon rind (optional)
30 ml white wine
2,5 ml freshly ground black pepper
2,5 ml dried thyme
5 ml beef stock powder
salt to sprinkle over meat
± 500 g cooked baby potatoes or diced potatoes

15 ml cornflour

chopped parsley

  1. Using a sharp pointed knife make incisions into the meat and stuff with sliced garlic.
  2. Place the leg of lamb into a glass or plastic container of a suitable size. Mix the ingredients for the marinade, pour over the meat and marinate at least 8 hours or up to 48 hours in the refrigerator, turning from time to time.
  3. Drain marinade and reserve. Sprinkle the meat lightly with salt, place into a roasting tin and roast uncovered at 180 °C for 40 minutes.
  4. Turn over, add the potatoes and sufficient of the reserved marinade to coat the potatoes and moisten the meat. Cover and cook until all is completely tender and golden brown.
  5. Remove the meat and potatoes from the roasting tin and keep warm. Mix the remaining marinade with the cornflour and add to the roasting tin. Bring to boil while stirring until smooth and thickened.
  6. Carve the lamb neatly, arrange on a serving platter and garnish with parlsey.
  7. Serve the lamb with the potatoes and gravy.

 6 – 8 servings.

If preferred, add partly cooked vegetables e.g. baby carrots, baby marrows, patty pan squash, celery, brinjals, or pickling onions to the roasting tin together with the potatoes.

Recipe by Carolié de Koster from the Art Of Cooking recipe book page 195.

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