Easy recipe Slow Roasted Greek Lamb Recipe

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about twokg leg or shoulder of lamb about one tablespoon olive oil about two teaspoons Saxa sea salt flakes about two teaspoons sweet paprika about two garlic (Recipes by ingridients garlic) cloves, quartered eight sprigs of rosemary eight sprigs of oregano about two cups (five hundredml) chicken stock about one/about two cup (one hundred and twenty-fiveml) dry white wine five hundredg kipfler potatoes about two, red onions (Recipes by ingridients red onions) cut into thick wedges about one lemon, cut into wedges about one/about two cup (about ninety-fiveg) kalamata olivesStep about one Preheat oven to about one hundred and eightyC. Place the lamb in a large roasting pan. Slow Roasted Greek Lamb Recipe. Drizzle with oil and sprinkle with salt and paprika. Use a small, sharp knife to cut small slits, about about twocm deep, over the surface of the lamb. Slow Roasted Greek Lamb Recipe. Place a slice of, garlic (Recipes by ingridients garlic) rosemary and oregano in each slit. Slow Roasted Greek Lamb Recipe. Step about two Drizzle chicken stock and wine around the lamb and cover with foil. Slow Roasted Greek Lamb Recipe. Cook in preheated oven for about one hour. Remove from oven and spoon pan juices over the lamb. Arrange the onion, potato, lemon and olives around the lamb. Reduce heat to about one hundred and fiftyC. Slow Roasted Greek Lamb Recipe. Cover and roast for a further about one hour. Remove the foil and roast for a further thirty minutes or until lamb is golden brown and very tender. Remove from oven and cover with foil. Set aside for about fifteen minutes to rest. Step three Thickly slice the lamb and arrange on serving plates with onion, potato, lemon and olives. Drizzle with pan juices to serve..