Posted on April 01, 2015 by Jenny Cromack

Enjoy this Easter Lamb Recipe this Easter Weekend (or any time of the year for that matter!)

Slow Cooked Greek Easter Lamb with Warm Spring Vegetables

Kcal 650 Protein 29g Carbs 38g Fats 43g Sat 6g

Ingredients

1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled

8-10 fresh bay leaves

3 lemons, cut into quarters lengthways

2½ kg leg of lamb

50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes

1 tsp ground cinnamon

140g Greek Kalkidis olives (or other large pitted green olives)

125ml red or dry white wine

2 large courgettes, sliced into ribbons with a vegetable peeler

Juice 1 lemon

200g asparagus spears, washed and trimmed

100g frozen peas

100g frozen broad beans

1 tbsp extra virgin olive oil

small pack parsley, roughly chopped

Method

Heat oven to 220C/200C fan/gas 7. Arrange the unpeeled garlic cloves, 3 bay leaves and the lemon quarters in a large roasting dish and cover with 200ml cold water. Sit the lamb on top, drizzle with the olive oil and rub it in all over.

Using a small sharp knife, cut small incisions in the lamb skin, then tuck the remaining peeled and sliced garlic and bay leaves into these slits.

Season the lamb well and sprinkle over the cinnamon. Cover tightly with foil and place in the oven. Immediately reduce the oven temperature to 150C/130C fan/gas 2. Leave to cook for 4 hrs, skimming the fat from the juices and removing the foil for the final 30 mins of cooking.

Transfer the cooked lamb to a large piece of foil, wrap tightly and leave to rest for 20-30 mins. Add the olives and wine to the pan juices, simmer them and keep warm until ready to carve. Serve the lamb thickly sliced with the olives, and seasonal veg, pour over juices at the end Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.

Spring Veggies !

Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

We hope you enjoy this tasty Easter Lamb Recipe!