This is my go to favourite Lamb recipe from ‘Essence’ by Carrie & Watts.
Serve it with thick slices of grilled OLIVE TOSCANO BREAD and a Tomato, marinated Feta, Cucumber Black Olive salad.
Ingredients
- 2- 2.5 kg leg or shoulder of Lamb, bone in or out
- 2 tabsp Olive oil
- 3 cloves local garlic, crushed
- 1 tsp oregano fresh or dried
- 1 tsp fennel seeds
- 2 lemon
- Salt & pepper
- Parsley and Olive Toscano for serving
Method
- Heat oven to 160c fan/150c
- Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid
- Sprinkle over all ingredients inc juice of 1 lemon
- Pour in 350ml water
- Cover with parchment paper and tight fitting lid or foil and seal edges tightly
- Bake 5 hours
- Rest 15 mins, pour juice of remaining lemon over, sprinkle with parsley to serve