Lemons, oregano, garlic and wine for a winning and oh so tender lamb dish. We are in Greece after all, yum!
Ingredients for 2 very hungry people (with left overs if you can hold back…debatable on our boat)
1 small lamb leg (mine was just over a kilo)
1 red onion, chunked
2 cloves of garlic, unpeeled and bashed
Fresh oregano to taste and a couple of bay leaves
1/3 cup mild olive oil
1/3 cup white wine
2 tsp mild mustard
Zest and juice of 1 large juicy lemon
A little sea salt and freshly ground black pepper
Baking paper and kitchen string
Make some deep slashes in the lamb. Combine all the other ingredients and leave to marinate for at least 3 hours. By all means leave it overnight for a deeper flavour. Turn the lamb occasionally to get the flavours going.
Preheat oven to 180. Take a large piece of baking paper and tip the lamb with it’s marinade into the centre. Gather the corners up creating a “puffed” parcel and tie with string. Pop into the oven for 1 hour.
Leave the lamb to rest for 10 mins before carving. Serving ours with crunchy runner beans and carrots. (Traditionally they add potatoes to the parcel but I find that lacking in texture and prefer a crunch on the side).
Would taste amazing on a charcoal barbecue, perhaps butterfly the lamb first? Oh wow, I’m happy with this 🙂