GREEK-STYLE ROAST LAMB WITH POTA­TOES

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 20 MINS COOK 8 HRS 20 MINS

2 tbsp olive oil

1kg baby new pota­toes

2kg lamb leg

2 sprigs fresh rose­mary, coarsely chopped

2 tbsp finely chopped fresh flat-leaf pars­ley

2 tbsp finely chopped fresh oregano

3 gar­lic cloves, crushed

1 tbsp finely grated lemon rind 2 tbsp lemon juice

½ cup beef stock

ONE Heat half the oil in a large fry­ing pan. Cook the pota­toes un­til browned. Trans­fer to a 4.5-litre (18-cup) slow cooker.

TWO Make small cuts in lamb at 2.5cm in­ter­vals. Press rose­mary into cuts. Com­bine re­main­ing oil, pars­ley, oregano, gar­lic, rind and juice in a bowl. Rub mix­ture over lamb. Sea­son.

THREE Cook lamb in same heated pan un­til browned all over. Place lamb on top of pota­toes and add stock. Cook, cov­ered, on low, for about 8 hours.

FOUR Re­move lamb and pota­toes. Cover lamb and stand for 10 mins be­fore slic­ing. FIVE Serve lamb with pota­toes and sauce.

Serve it up This clas­sic Sun­day roast lamb has a distinctly Mediter­ranean flavour.

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