Food
Roast Leg of Lamb Greek Style
Preparation time
7 Minutes
Cooking time
1 Hour 30 Minutes
Serves
6-8
On this episode of My Market Kitchen, we venture into Margaret River and South Australia to explore what these regions have to offer.
Laura shows us how to cook a Roast leg of lamb - which takes no time at all! The addition of the red wine helps the meat to soak up all the colour and flavour along with the other aromatics like lemon, garlic and parsley.
While Laura creates this wholesome dish, Adam suggests a perfect wine pairing of Wills Domain Eightfold Cabernet Sauvignon 2018 and Bleasdale Generations Malbec 2019.
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
Ingredients
1 cup red wine
I tbsp chopped fresh rosemary
4 garlic cloves, crushed
juice of 2 lemons
1 leg of lamb
Combine.
4 garlic cloves, crushed
1 tbsp chopped fresh rosemary
olive oil
freshly ground salt & pepper
12-16 baby potatoes, well scrubbed
Method
1. Combine red wine, rosemary, garlic and lemon juice for the marinade. Pour marinade over lamb and refrigerate overnight, turning 2 or 3 times.
2. Preheat oven to 230°C.
3. Mix garlic and rosemary together with olive oil and lemon juice to form a paste. Then make some cuts in lamb (about 2 cm deep) and massage paste all over and into slits. Put in a baking tray and season.
4. Put potatoes around meat, season and pour marinade in tray.
5. Turn oven down to 180°C and roast for 1¾-2 hours basting regularly. Allow to rest for 10 minutes. Then slice and serve with pan juices over the top.