Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Prep two meals at once with this easy dinner idea. Enjoy half the lamb tonight, then use the second batch to make Greek-inspired ‘nachos’ tomorrow (see notes for the recipe).
1 tbsp extra virgin olive oil
2.7kg leg of lamb, excess fat trimmed, fat scored
2 brown onions, sliced
2 red capsicum, deseeded, thickly sliced
4 garlic cloves, thinly sliced
125ml (1/2 cup) white wine
375ml (1 1/2 cups) Massel Chicken Style Liquid Stock
8 sprigs fresh thyme, plus extra to serve (optional)
3 fresh or dried bay leaves
400g can baby roma tomatoes
80g (1/2 cup) pitted kalamata olives
Fresh parsley leaves, to serve
Crusty bread, to serve
5 Method Steps
Step 1Preheat oven to 130C/110C fan forced. Heat a large flameproof roasting dish over high heat. Season the lamb(2.7kg leg of lamb, excess fat trimmed, fat scored) and cook, fat side down, for 10 minutes or until starting to turn golden. Turn and cook for a further 5 minutes. Transfer lamb to a plate.
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Step 2Drain all but 1 tbs fat from the pan. Add the onion (2 brown onions, sliced) and capsicum (2 red capsicum, deseeded, thickly sliced) and cook, stirring, for 5 minutes or until softened. Add the garlic (4 garlic cloves, thinly sliced) and cook, stirring, for 1 minute or until aromatic. Add the wine (125ml (1/2 cup) white wine) and simmer for 5 minutes or until reduced slightly. Add the stock (375ml (1 1/2 cups) Massel Chicken Style Liquid Stock).
Step 3Return the lamb to the dish. Add the thyme (8 sprigs fresh thyme, plus extra to serve (optional)) and bay leaves (3 fresh or dried bay leaves). Cover the pan tightly with baking paper and then foil. Roast for 6 hours or until the lamb is tender.
Step 4Increase heat to 180C/160C fan forced. Add the tomato (400g can baby roma tomatoes) to the pan. Roast, uncovered, for 40 mins or the lamb is golden and the liquid is reduced.
Step 5Stir through the olives (80g (1/2 cup) pitted kalamata olives) and scatter with parsley (Fresh parsley leaves, to serve) and extra thyme (if using). Serve with crusty bread (Crusty bread, to serve).
Store half the lamb in an airtight container in the fridge overnight for tomorrow’s Greek-style lamb ‘nachos’.