Greek Oven Roasted Leg of Lamb
(Kleftiko arni sto fourno.)
Ingredients
- Deboned leg of lamb - +/- 3 kgs
- 3-4 Tbsp Hot English mustard
- 2-3 tsp Mustard powder
- 6 whole cloves garlic
- 2 tsp Salt
- 2 tsp Black pepper
- 2 Tbsp Origanum
- ½ cup olive oil
- ½ cup lemon juice
Method
1.
Trim ¾ of the fat off the leg or get your butcher to do it.
2.
Open and flatten the deboned leg and remove the duct/gland where the bone was.
3.
Make 6 incisions with the tip of a small knife on the flattened inside part of the leg and insert the 6 cloves of garlic evenly.
4.
Make a paste from the mustard, mustard powder and a dash of the olive oil and lemon juice.
5.
Rub the paste on the inside and outside of the lamb.
6.
Lightly sprinkle with some olive oil and lemon juice.
7.
Season with the salt, pepper and origanum.
8.
Close the leg with string or a net. Season with salt, pepper and origanum both sides.
9.
Place the leg into a roasting tray. Turn oven grill on full 230 C. Brown all sides under the grill for 15 minutes.
10.
Add the remaining olive oil, lemon juice and a cup of red or white wine and cup of beef stock into the pan.
11.
The liquid must cover the bottom of the pan at least 2cm.
12.
Turn down to 160 C. Close the roasting pan with a lid, cover or tin foil.
13.
Roast for four hours. When soft and falling apart add the juice of a small lemon.
14.
Remove the lamb and place on a cutting board.
15.
Pour the roasting pan juices into a pan and reduce for 10 min on medium heat.
16.
Slice the lamb or shred into small strips.
17.
Pour the juices or gravy over the cut lamb in a serving dish.
18.
Season the lamb with extra salt or black pepper to taste.