When is a roast not a roast? The next day….This recipe makes a succulent meal that lasts for at least a couple of days at our home. For a number of years we have been buying our meat from a local farm that raises free range, grass fed animals. Knowing the care that goes into raising the animals on the farm I always feel thankful for such a meal and do my best to do it justice. 

I enjoy adding this recipe to our family menu as it means we have dinner sorted and some lunches covered for at least a couple of days after. As well as a lovely roast, or meal to serve friends,  we like to eat the leftovers in wraps, or taco style. We also love to eat it cold in a noodle salad. 

This marinate may be used on any cut of lamb, the cut and size of the meat will influence the cooking time.  The marinate combines classic flavors that can be easily tweaked to your preference.  This version is more rich than herbaceous. The lemon zest cuts adds a zing of freshness. This recipe works well or both *slow cooking the meat as well as regular roasting of the meat.  

*If slow cooking the meat in the oven you may need to add some extra liquid to the base of the pan when cooking. 

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Greek Lamb

Prep Time

10 mins

Total Time

10 mins

 

A richly flavored marinate to enjoy with lamb. Wine and herbs are freshened with the lemon zest and juice

Course: Main

Cuisine: Greek

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

• 1 tablespoon oregano dried
• 1 teaspoon rosemary salt - or a generous pinch of salt and 3/4 teaspoon of dried rosemary
• 3 garlic cloves - chopped
• 1 tablespoon oil
• zest of one lemon - or 2 tablespoons of juice
• 1/4 cup of red wine
• 6 sundried tomatoes - chopped

Instructions

1. Combine the marinate ingredients and rub into the skin of the lamb
2. Leave to rest and absorb the flavor for a few hours, or overnight if possible
3. Remove from the fridge for at least 30 minutes prior to commencing cooking
4. In a hot pan brown the outside of the meat prior to cooking (if the cut of meat has a layer of fat)
5. Add to slow cooker for 5 hours on high or place in the oven to cook 15-20 minutes per 500 grams at 180 degrees (resulting in a rare cooked meat)

Recipe Notes

Cooking instructions for the lamb is estimated as it depends on the cut and if you wish to slow cook the meat or enjoy it rare/medium rare.
The marinate will work well with either method but be more intense if the meat is slow cooked

Do you get as much enjoyment from left overs as you do from the main meal ?