Ingredients
2.25 kg lamb leg
3 garlic cloves thinly sliced
2 tbsp fresh rosemary leaves
2 cups chicken stock (500 mls)
½ cup dry white wine (125 ml)
1 tbsp olive oil (20 mls)
Roasted vegetables
750 g baby kipfler potatoes washed
500 g baby pickling onions
1 tbsp olive oil (20 mls)
2 lemons quartered
½ cup kalamata olives (70 g)
Tzatziki
1 lebanese cucumbers coarsely grated (150 g)
½ tsp salt
1 cup Greek yoghurt (250 g)
1 tbsp olive oil (20 ml)
2 garlic cloves crushed
¼ cup fresh mint leaves finely shredded (⅓ bunch)
Method
- Place lamb in a large roasting pan. Using a sharp knife, cut 2cm-deep slits about 4cm apart all over the lamb. Insert garlic and rosemary into slits. Pour over stock and wine. Season with salt and pepper. Drizzle with oil. Cover tightly with foil.
- Cook in a moderate oven (180C) for 2 hours, basting with pan juices halfway through cooking. Remove foil. Baste again.
- Cook, uncovered, for a further 30 minutes, basting halfway through, or until tender. Remove from oven. Cover loosely with foil. Rest for 20 minutes.
- Meanwhile, to make roasted vegetables, place potatoes and onions in a separate large roasting pan. Drizzle with oil. Season with salt and pepper. Toss to coat.
- Cook, uncovered, in same moderate oven for 30 minutes. Add lemons and olives. Cook for a further 30 minutes, or until potatoes are tender and golden.
- To make tzatziki, combine cucumber and salt in a small sieve sitting over a bowl. Stand for 10 minutes. Squeeze out excess liquid and discard. Combine cucumber in a medium bowl with yoghurt, oil, garlic and mint.
- Serve lamb with vegetables, tzatziki and cooking juices.
