Slow-Cooked Lamb with Greek Salad
The meat was so tender it just fell off the bone. Full of flavour with everything being cooked in the same pot, pure delish.
Servings: 6
Calories: 349kcal
Ingredients
- 1.2 kg bone-in lamb leg fat trimmed
- 1 red onion cut into wedges
- 4 cloves garlic chopped
- 1 lemon zest and juice
- 1 tbsp dried oregano
- 4 tbsp tomato puree
- 500 g new potatoes scrubbed and halved
- 480 g green beans trimmed
For the Greek Salad
- 5 tomatoes chopped
- 1 cucumber chopped
- ½ cup pitted kalamata olives sliced
- ½ cup reduced-fat deta diced
Instructions
- Heat the oven to 390°F/fan 355°F/gas 6. Put the lamb leg in a large casserole dish, then ad the onion, garlic, lemon zest and juice, oregano, tomato puree and ½ cup water. Season with black pepper. Cover with a crumpled baking paper sheet, then add a tight-fitting lid. Cook for 10 min, then reduce the heat to 320°F/fan 280℉/gas 3 and cook for a further 1 hr and 50 min.
- Take the dish from the oven, remove the lid and baking paper and skim off any fat that's risen to the surface. Add the potatoes, cover again with the baking paper and lid, then cook for 1 hr or until the potatoes are tender and the lamb very tender.
- Meanwhile, steam the green beans until just cooked. Combine all the Greek salad ingredients in a large bowl and toss lightly. Serve the lamb and potatoes with the beans and Greek Salad