Slow Roasted Mediterranean Lamb

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For effortless entertaining try Curtis Stones slow-roasted Mediterranean lamb served with a zesty oregano sauce and warm Turkish bread.

The ingredient of Slow Roasted Mediterranean Lamb

• 1 cup 250ml olive oil
• 1 4 cup chopped fresh oregano
• 1 tablespoon finely chopped garlic
• 1 lemon zest finely grated juiced
• 3 4 teaspoon dried red chilli flakes
• 20g fresh rosemary stalks
• 1 whole bone in leg of lamb roast about 2 5kg
• 3 4 cup 185ml salt reduced chicken stock
• warm turkish bread for serving

The Instruction of slow roasted mediterranean lamb

• using small sharp knife make shallow slits all over lamb in small bowl mix oil oregano garlic lemon zest chilli flakes 1 1 4 teaspoons salt and 3 4 teaspoons pepper
• place rosemary stalks in centre of large heavy roasting pan sprinkle lamb all with salt and rub 1 4 cup oregano marinade into lamb reserve remaining oregano marinade as sauce for serving
• place lamb over rosemary marinate lamb at room temperature for 1 hour preheat oven to 140c 120c fan forced
• transfer lamb to oven and cook until instant read thermometer inserted into thickest part of lamb registers 54c for medium rare doneness about 1 1 2 1 3 4 hours
• increase oven temperature to 250c 230c fan forced transfer lamb to large plate place roasting pan on stovetop over medium heat add stock and using wooden spatula scrape browned bits from bottom of roasting pan strain mixture into tall container allow fat to settle at top of container and spoon off fat season pan sauce with salt and pepper and keep warm
• wipe roasting pan dry and place lamb in centre roast lamb 10 to 15 mins or until browned and crisp rest lamb on carving board 15 mins
• stir 3 teaspoons lemon juice into reserved oregano sauce carve lamb and serve with pan sauce oregano sauce and bread

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