Greek-Style Lamb Roast
A Greek-style lamb roast featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lamb shank (about 1.5 kg, boneless)
- 6 Garlic cloves
- 2 lemons (juice)
- Salt
- ground pepper
- 1 kg waxy potatoes
- 4 Carrots
- 4 tomatoes
- 2 onions
- olive oil
- 2 sprigs Rosemary
Instructions
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1.
Preheat the oven to 160°C with fan and top heating.
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2.
Wash the lamb shank, pat dry, and remove fat and sinews. Peel the garlic and slice into thin sticks. Make small slits in the meat at several points and insert garlic sticks. Rub the lamb with lemon juice, salt, and pepper. Peel, wash, and quarter the potatoes lengthwise. Peel carrots and cut into large pieces. Wash tomatoes and quarter them. Peel onions and cut into wedges. Arrange rosemary sprigs and vegetables (except tomatoes) in an oiled roasting pan and place the lamb on top. Drizzle olive oil over the vegetables and meat, then roast in the preheated oven for about 30 minutes. Add some stock, toss in the tomatoes, and simmer for another 1.5 hours. Pour more stock as needed and continue to spoon liquid over the meat during cooking. Season with salt and pepper before serving.
