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Slow Roasted Greek Lamb
Ingredients
This weeks recipe. Tender meat served with soft, sweet tomatoes and onions and crispy potatoes
Ingredients
1.8kg lamb shoulder on the bone
500g cherry tomatoes on the vine
8 pickling or baby onions, trimmed & peeled
Sea salt & cracked black pepper
½ cup olive oil
1½ tablespoon finely chopped fresh rosemary
1½ tablespoon finely chopped fresh oregano
6 garlic cloves, peeled
1 tablespoon sea salt flakes
1 teaspoon freshly ground black pepper
12 medium potatoes suitable for roasting
Method
Preheat oven to 160°C (140°C fan).
Place tomatoes, onions, salt and pepper to taste and 1 tablespoon of the olive oil in baking dish and toss to combine.
Move onions to centre of dish and tomatoes to the outside.
Finely chop rosemary, oregano, garlic, and salt and pepper together onboard until it resembles a chunky paste.
Place in bowl and mix with 3 tablespoon of the olive oil.
Drizzle over both sides of lamb and massage to coat well.
Cook lamb.
Place lamb on top of onions, cover with a layer of foil and roast in oven for 2 hours.
Remove foil and continue to cook for a further 3 hours until meltingly tender.
Prepare potatoes.
Once lamb is in oven, make incisions, about 2 mm apart,half way through each potato.
Place on baking tray, drizzle with remaining olive oil, season with salt and pepper to taste and toss to coat.
Turn potatoes cut side up and place on lower rack of the oven to roast until lamb is ready to come out (that is, for 5 hours).
Remove lamb from oven and place on board to rest for at least 15 minutes.
Drain tomatoes and onions on paper towel.
Meanwhile, increase oven temperature to 250°C (230°C fan).
Transfer potatoes to top rack of oven for about 15 minutes to crisp up.
Serve
Pull the meltingly tender meat from the bone using tongs or 2 forks, and serve with the soft, sweet tomatoes and onions and crispy potatoes.
Drizzle with cooking juices.
Hasselback potatoes are a Swedish version of roast spuds. Cut into a fancy accordion shape, these seasoned potatoes turn out deliciously crisp on the outside and tender on the inside.
Serves 4
Cooking Time More than 2 Hours
Recipe By Ali Irvine
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