Slow Roasted Leg of Lamb, Roast Vegetables, Peas, Greek Tomato Salad

 

Ingredients

Large Leg of Lamb

Peas

Carrots

Potatoes

Onions

Cherry Tomatoes

Yoghurt

Lemon

Oregano

Basil

Rub Lamb with salt and pepper and place on halved onions in a large roasting tray. Roast for 6 hours at 150ºC. Covered for the last 2 hours with foil.

Peel carrots and potatoes and par boil, drain and roast  splashed with olive oil and salt for 70min at 180ºC.

Cook peas and dress with butter and salt

Halve the tomatoes, toss in olive oil and dried oregano and fresh basil. Spread a generaous amount of greek yoghurt on a plate. Top with the tomatoes and en extra splodge of olive oil. Season with pepper.

Serve on a board with the sticky onions from the pan.