GLUTEN-FREE GREEK ROAST LAMB
This no-fuss recipe is a handy stand-by when you really need a great meal to cook itself.
In 5 hours, and in one dish, it delivers all the flavours of a classic Greek Roast Lamb - fall off-the-bone meat, lots of garlic, lemon and oregano, and onions and potatoes as well.
Add to that some Yoghurt Sauce and a Bitter Leaf Salad, which you can prepare in advance without too much trouble.
Then let everyone serve themselves. Relax and enjoy.
Jan
GREEK ROAST LAMB
Serves 6-8
3 large onions, thickly sliced
2 garlic bulbs, cut into 3 horizontally
150 ml dry white wine
1 tablespoon dried oregano
2 tablespoons fresh herbs: marjoram, rosemary, oregano
Salt and freshly ground pepper
2 tablespoons olive oil
2.5 kg leg of lamb on the bone
1.2 kg baby potatoes, unpeeled
1-2 lemons, sliced into rings
½ large pomegranate, arils only
This traditional one-pot Greek lemon and garlic-infused lamb is cooked, tightly covered, for 5 hours. The result is deliciously tender meat packed with flavour.
Preheat oven to 180°C.
Line a large roasting pan with aluminium foil – using one sheet large enough to cover the base, up the side and over the top. (For the best result you will need a large-sized roll.) Line the foil with baking paper.
Lay the onions in the pan and scatter the pieces of one sliced garlic bulb on top. Pour over the white wine.
Mix the oregano and fresh herbs with the oil and seasonings and rub well into the leg of lamb.
Place it on top of the onions and garlic. Cover with baking paper and foil, sealing it well around the edges.
Leave to cook for 3 hours.
Meanwhile make the yoghurt sauce, (see below).
Gently open the foil and paper and add the potatoes, sliced lemon and the remaining bulb of garlic, stirring gently to coat with the pan juices.
Re-seal with the baking paper and foil, secure tightly and return to the oven for a further 2 hours.
To Serve
At this point the lamb should be falling off the bone. Transfer the meat to a large warmed platter. Scatter with pomegranate arils, cover loosely and keep warm while it rests.
Spoon the potatoes and lemon slices into a warm serving bowl.
Pour the lamb juices, onions and garlic into another warm bowl.
To serve, cut lamb into segments and serve chunks with tongs, or use 2 forks to pull the meat apart and transfer to plates.
Guests can help themselves to the serving bowls, as well as the Yoghurt Sauce and Bitter Leaf Salad.
Yoghurt Sauce
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ lemon, juice only
2 tablespoons extra-virgin olive oil
3 tablespoons roughly chopped mint
300 gm Greek-style yoghurt
1 teaspoon ground turmeric
Toast the coriander and cumin seeds lightly, then grind in a spice-grinder to a fine powder, or finely grind with a mortar and pestle.
Mix with the lemon juice, olive oil and mint. Stir into the yoghurt and season to taste. Add turmeric and mix again. Transfer to a serving bowl, cover and refrigerate until required.
BITTER LEAF SALAD
Serves 8
1 large or 2 small fennel bulbs, trimmed, finely sliced on a mandoline
½ radicchio, leaves rolled together and finely sliced
1 lemon, juice and zest
4 tablespoons extra-virgin olive oil
1 orange, juice only
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and black pepper
200 gm watercress, picked into pieces and thick stems discarded
100 gm baby rocket, trimmed
3 tablespoons baby capers
3 tablespoons Parmesan, finely grated on a microplane
To prepare salad beforehand, place fennel and radicchio in a large bowl. Toss with half the lemon juice, cover and refrigerate. Set lemon zest aside.
Mix the olive oil, remaining lemon juice and orange juice together in a screw-top jar. Add the honey and mustard. Season with a little salt and lots of black pepper and set aside.
When ready to serve add the watercress, rocket and capers to the bowl with the fennel and radicchio.
Pour over as much of the dressing as you need and toss the salad to mix well. Transfer to a serving platter, scatter with lemon zest and Parmesan and serve.