Slow Roasted Greek Lamb

The ingredient of Slow Roasted Greek Lamb

• 1 tablespoon extra light olive oil
• 1kg boned lamb shoulder
• 5 fresh oregano sprigs halved
• 1 lemon cut into wedges
• 1 medium red onion cut into wedges
• 500g small red rascal potatoes halved
• 3 garlic cloves thinly sliced
• 1 3 cup dry white wine
• 1 3 cup massel chicken style liquid stock
• 1 2 cup kalamata olives
• steamed green beans to serve

The Instruction of slow roasted greek lamb

• preheat oven to 160u00b0c 140u00b0c fan forced heat oil in a frying pan over mediumhigh heat cook lamb for 2 minutes each side or until browned transfer to a large ovenproof baking dish
• remove and reserve leaves from 1 oregano sprig add lemon onion potato garlic wine stock and remaining oregano sprigs to dish season with pepper cover dish with foil roast for 2 hours
• remove foil baste lamb with dish juices add olives increase oven to 180u00b0c 160u00b0c fan forced roast for 15 minutes or until potato is golden brown transfer lamb to a plate cover and stand for 10 minutes slice lamb divide potato mixture and lamb between plates top with reserved oregano serve with green beans

Nutritions of Slow Roasted Greek Lamb

calories: 683 062 calories
calories: 36 3 grams fat
calories: 16 8 grams saturated fat
calories: 35 8 grams carbohydrates
calories: n a
calories: n a
calories: 46 1 grams protein
calories: 165 milligrams cholesterol
calories: 440 milligrams sodium
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calories: nutritioninformation