Greek Lamb

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Greek Lamb

Postby mike » Thu Sep 16, 2010 8:50 pm

2 lbs floury potatoes eg King Edward sliced to twice the thickness of a pound coin
2 Spanish onions sliced to thickness of a pound coin
Garlic
Rosemary
leg of lamb
salt and pepper
olive oil
good beer

24 hours before. This can be as little as an hour, but the longer the better.

Grind up the garlic and rosemary with a spare sprinkle of olive oil - enough to coat your leg of lamb.

Take a sharp pointed knife, and prick the leg of lamb all over.

Cover the lamb with the garlic/rosemary paste all over and place in the fridge overnight.

Pre heat the oven to gas mark 5.

Take a heavy based casserole, lightly cover bottom with olive oil, and tip the mixed onion and potato slices in.

Drizzle more olive oil over and optionally put a few more garlic gloves in.

Place in oven and bake without cover for 20-30 mins until just starting to soften and colour

Place lamb on top, pour in a pint of good beer (lager or a dark lager) and put in the oven.

Cook for about an hour to an hour and a half depending upon how well you like your lamb cooked and the size of the leg.
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