Slow-cooked Greek Easter lamb with lemons, olives & bay recipe | Good Food

Name: Slow-cooked Greek Easter lamb with lemons, olives & bay recipe | Good Food
Total time: 290 min
Ingredients: 1 garlic bulb separated into cloves, half peeled and sliced, half unpeeled; 8-10 fresh bay leaves; 3 lemons cut into quarters lengthways; 2 ½kg leg of lamb; 50ml Greek extra virgin olive oil plus 4 tbsp for the potatoes; 1 tsp ground cinnamon; 1kg Cypriot potatoes peeled and quartered lengthways (if you can’t find these, any large, waxy variety is fine – try Desirée); 140g Greek Kalkidis olives (or other large pitted green olives); 125ml red or dry white wine

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This authentic dish of meltingly tender leg of lamb is roasted with garlic, lemon and potatoes for an irresistible Sunday lunch centrepiece

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Roasting pan
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Ingredients

1 garlic bulb separated into cloves, half peeled and sliced, half unpeeled
8-10 fresh bay leaves
3 lemons cut into quarters lengthways
2 ½kg leg of lamb
50ml Greek extra virgin olive oil plus 4 tbsp for the potatoes
1 tsp ground cinnamon
1kg Cypriot potatoes peeled and quartered lengthways (if you can’t find these, any large, waxy variety is fine – try Desirée)
140g Greek Kalkidis olives (or other large pitted green olives)
125ml red or dry white wine