Slow Roasted Mediterranean Lamb

6 serves

30 minutes

5 hours

A hearty Mediterranean inspired lamb dish.

Recipe supplied by Australian Lamb.

Ingredients

1.8 kg lamb leg or shoulder

3 anchovy fillets

3 tbsp capers

1 tsp dried oregano

1 tsp dried mint
1 tsp dried thyme

1/4 cup olive oil

3 bay leaves

1 whole head of garlic

2 lemons

3 tbsp honey

120 g semi dried tomatoes

150 g green olives

250 ml chicken stock

salad leaves, flatbread and mint chutney to serve

2 bsp olive oil

2 onion

1.2 kg white potatoes

1 tbsp thyme leaves

375 ml chicken stock

30 g butter

Method

  1. In a small bowl combine the olive oil, anchovies, capers, dried herbs and lemon zest. Season very well with salt and pepper. Rub into lamb and leave to marinate covered in the fridge overnight or at least 4 hours.
  2. Preheat oven to 180C (160C fan forced). Place lemon halves and garlic cloves in a large roasting dish and place lamb on top along with any marinade. Pour in stock and cover with a sheet of baking paper, then a layer of foil. Roast for 4.5 hours, basting every hour or so and topping up with extra stock or water if needed.
  3. Peel and very thinly slice the potatoes and onions. Heat the oil in a large frying pan over medium-low heat and cook the onions for 15 minutes or until soft and lightly caramelised.
  4. In a baking dish (approx. 2L capacity) add a tablespoon of the onion, followed by 2 layers of potatoes. Repeat with remaining onion and potato. Top with thyme leaves, season with salt and pepper. Pour over hot stock. Cover foil and place in the oven after the lamb has been cooking for 3.5 hours.
  5. After 4.5 hours, increase heat to 200C and remove lamb from the oven and add semi dried tomatoes and olives to the dish, drizzle lamb with honey. Remove the foil from the potatoes and top with the butter. Place lamb and potatoes back into oven and cook a further 30 minutes until golden.
  6. Serve the lamb drizzled with pan juices, with the potatoes topped with some garlic cloves squeezed out of their skins from the lamb, salad, flatbread and mint chutney.

Top Tips

Trim the round steak of any excess fat on the edges and any visible silver skin. This will ensure an even cook and remove any chewy bits.

Slice the steak thinly against the grain, which shortens tough fibres and makes the meat more tender.

Community Creations

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Reviews

There are no reviews yet.

Be the first to review “Slow Roasted Mediterranean Lamb”

Main Menu

Submit a photo of your dish

Have your own great recipe you’d love to share? Submit your recipes and a photo of it for a chance to have it recreated by us and shared with our community of food lovers

We’ll notify you via email once your submission has been approved
PNG or JPEG, max 10MB

Submission Guidelines

Do's

  • Submit a photo of the relevant dish
  • A clear photo showing contents of dish

Dont's

  • No photos of people or pets
  • No personal information (name, age, etc.)