Greek roast lamb
Greek Roast Lamb is a classic dish, with a particular Greek flavor. It's easy to cook and delicious as a main or as a side dish. Roasting the lamb in the oven gives it a nice crispy skin and tender meat. Served on warmed plates.
- 2 lb half leg of lamb
- 1 head of garlic divided into cloves but unpeeled
- juice of 1 orange
- 6 3/4 floz red wine
- 2 sprigs of fresh rosemary
- 1 onion cut into wedges
- 1 aubergine diced
- 1 red pepper de-seeded and diced
- 1 green pepper de-seeded and diced
- 1 lb can of chopped tomatoes
- salt and freshly ground black pepper
- Preheat the oven to Gas Mark 5 (190°C) fan oven 170°C.
- Rinse the lamb and pat it dry with kitchen paper
- Put it in a roasting tin and scatter the garlic cloves around it.
- Pour over the orange juice and red wine, arrange the rosemary sprigs on top, and then season the lamb with salt and freshly ground black pepper
- Roast the lamb, uncovered, for 1 hour
- Remove it from the oven and reduce the heat to Gas Mark 3/160°C/fan oven 140°C.
- Carefully remove the garlic cloves and set them aside.
- Skim off any fat from the cooking juices.
- Squeeze out the pulp from about four of the roasted garlic cloves and spread this over the lamb.
- In a large bowl, mix together the onion wedges, aubergine, peppers and chopped tomatoes.
- Spoon this mixture around the lamb and then cover the roasting tin with foil - making sure there are no gaps.
- Return the lamb to the oven for 1 1/2 hours.
- Serve the lamb on warmed plates, allowing 125 g (4 1/2 oz) of meat per person.
Calories: 308 kcal
Carbohydrates: 20 g
Protein: 32 g
Saturated Fat: 2 g
Cholesterol: 91 mg
Sodium: 259 mg
Potassium: 1143 mg
Fiber: 6 g
Sugar: 11 g
Vitamin A: 1247 IU
Vitamin C: 85 mg
Calcium: 74 mg
Iron: 5 mg