This is a really good slow cooked leg of lamb recipe adapted from a recipe in Rick Stein's From Venice to Istanbul book, it is really delicious and what makes it even better is that it is a one-pan recipe. Don't be worried about a whole leg of lamb being too much, you can cook this dish even if only being made for 3 or 4 people, you can then make a couple more supper dishes out of the leftovers, so you can potentially get 3 meals out of 1 leg of lamb.
If you like this recipe and are interested in buying Rick's book click here
Ingredients:
1 leg of lamb
1.5kg new potatoes, quartered
1 large red pepper, deseeded & cut into strips
4 large tomatoes, cut into thick slices
salt & freshly ground black pepper
Juice of 1 lemon
4 tbsps olive oil
1 bulb of garlic cut in half horizontally
1 tbsp dried oregano
200ml water
150g feta cheese
Method:
Preheat oven to 190˚C /Aga baking oven. If you have a 4-oven Aga use the baking oven or if you have a 2-oven Aga, place in roasting oven for 30 mins then move to simmering oven for 4 hours.
Put potatoes, pepper and tomatoes in a large deep baking tin or dish, season well with salt & pepper. Put leg of lamb onto of vegetables and pour over lemon juice and olive oil, add garlic to pan, sprinkle all over with oregano. Pour water into tin and cover and seal well with foil.
Cook for 2 1/2 to 3 hours, until meat is falling off the bone. Check halfway through cooking time and add more water if necessary.
1 leg of lamb, 1.5kg new potatoes, quartered, 1 large red pepper, deseeded and cut into strips, 4 large tomatoes cut into thick slices, salt & pepper, juice of 1 lemon, 4 tbsps olive oil, 1 bulb of garlic cut in half horizontally, 1 tbsp dried oregano, 200ml water |
Remove foil, return to oven for 10 mins. Remove leg of lamb to a board and leave to rest, while you finish the dish. Sprinkle vegetables with crumbled feta, return to oven for a further 10 mins to brown vegetables slightly. If there seems to be too much juice, carefully pour off into a small saucepan and reduce on the hob.
150g feta cheese |
Serve lamb in thick slices with vegetables & juices
Leftovers:
Cut some of the leftover lamb into thin strips, put in a frying pan with 1tbsp of olive and quickly fry to reheat, serve in a warm flatbreads, with salad leaves, sliced cherry tomatoes, some sweet pickled red onions and topped with some greek yoghurt mixed with some finely chopped fresh dill or mint, a grated clove of garlic and grated cucumber (grated, sprinkled with salt and left for 5 minutes, then squeezed to get rid of excess water)
also:
see recipe for Lamb Pilaf with dried fruit & nuts, feta & pomegranate
If you like this recipe and would like to purchase Rick Stein's From Venice to Istanbul or any of Rick Stein's Cookery books please click on the link, thank you, Jacqui
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