Homestyle Greek Lamb
You need a leg of lamb boned out. No need to tie it or anything like that.
also
about 4 glasses white wine (drink the rest...)
juice of 2 whole lemons or 3 if you like it zesty
good virgin olive oil
pinch dried oregano
The day before
Put the lamb in a deep baking dish. Pour over the wine and lemon juice and a good splurge of olive oil. Sprinkle on the oregano. You can sprinkle over chopped garlic too if you wish.
Cover with foil and leave overnight in the fridge. Turn over once or twice.
Nest day…
Leave the foil on, making sure that it's quite well sealed.
Put in the oven at 240C/475F/Gas 9 for 15 minutes then turn down to 150C/300F/Gas2 .
Go back to bed for a while.
After about 4 hours check it and turn the heat up to 190C/375F/Gas 5/375F/Gas 5 to cook it through. I sometimes stick in some whole peeled red onions too.
About half an hour before it's done take the foil off and pour off all the juices ( use them to make a sauce to mop up with bread)
Pop the lamb back in the oven to brown. Turn the heat to about 220C/425F/Gas 7 so the edges start to char a little. Brush with olive oil and lemon as you take it out of the oven. You can sprinkle it with chopped fresh coriander/cilantro at this point if you like. Cut it into chunks and then serve with roast potatoes and a HUGE salad.
I hope you like this - it always seems to get eaten very very quickly.
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