The Greek Leg of Lamb, It's a must do!!

Beyond scrumptious... the leftovers are delectable, too

Main Ingredients

2 kilograms leg of lamb

1 bunch rosemary, large

1 head granulated garlic, unpeeled and broken into cloves

1 dash PnP Finest extra-virgin olive oil

1 pinch salt and ground pepper

0.5 cup lemon, juice

1 tbsp PnP self-raising flour

2 cups chicken stock

3 tbsp capers, soaked in water, drained and chopped

2 tbsp mint, chopped and fresh

2 tbsp red wine vinegar

• Preheat oven to 220ºC.
• Use a sharp knife to make incisions into fat side of lamb and stuff with half the rosemary and garlic cloves.
• Make a ‘bed’ in a roasting pan using half the remaining rosemary and garlic. 
• Rub lamb with olive oil and season
• Scatter top of lamb with remaining rosemary and garlic, cover with foil and place in oven.
• Reduce heat to 170ºC and cook for 3-4 hours. 
• The meat is ready when you can pull it apart easily with two forks. 
• Rest meat.
• Pour away most of the fat, discarding rosemary stalks. 
• Place roasting pan on hob and mix in flour.
• Add stock, stirring vigorously and scraping all the sticky goodness off the bottom of the pan.
• A dd capers, reduce heat and simmer for a few minutes.
• A dd mint and red wine vinegar just before serving.

Get the ingredients at your nearest Pick 'n Pay store guaranteed!