Greek Lamb

1. 1

   The day before: Put the lamb in a deep baking dish.

2. 2

   Pour over the wine and lemon juice and a good splurge of olive oil.

3. 3

   No precise measurements here at all.

4. 4

   It all goes into the main dish.

5. 5

   Sprinkle on the oregano.

6. 6

   You can sprinkle over chopped garlic too, if you wish.

7. 7

   Cover with foil and leave overnight in the fridge.

8. 8

   Turn over once or twice.

9. 9

   Next day (start early): Leave the foil on, making sure that its quite well sealed.

10. 10

    Put in the oven at 240C/475F/Gas 9 for 15 minutes then turn down to 150C/300F/Gas2.

11. 11

    After about 4 hours check it and turn the heat up to 190C/375F/Gas 5/375F/Gas 5 to cook it through.

12. 12

    About half an hour before its done take the foil off and pour off all the juices ( use them to make a sauce to mop up with bread).

13. 13

    Pop the lamb back in the oven to brown.

14. 14

    Turn the heat to about 220C/425F/Gas 7 so the edges start to char a little.

15. 15

    Brush with olive oil and lemon as you take it out of the oven.

16. 16

    You can sprinkle it with chopped fresh coriander at this point if you like.

17. 17

    Cut it into chunks and then serve with roast potatoes and a HUGE salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.