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

  1. Heat oven to 160c fan/150c
  2. Put lamb into a snugg fitting deep oven dish or large oven proof pot with lid
  3. Sprinkle over all ingredients inc juice of 1 lemon
  4. Pour in 350ml water
  5. Cover with parchment paper and tight fitting lid or foil and seal edges tightly
  6. Bake 5 hours
  7. Rest 15 mins, pour juice of remaining lemon over, sprinkle with parsley to serve