Slow-roast leg of lamb recipe: Perfect for lazy days
The preparation of this slow-roast leg of lamb recipe is common in Greece and Morocco, countries that know how to cook a chunk of sheep meat.
Ingredients
- 1 large, fat leg of lamb (about 2 kg)
- sea salt and milled black pepper
- 2 heads of garlic
- 2-3 lemons, sliced
- generous amounts of rosemary, oregano and thyme sprigs
- ½ cup olive oil
- 1 cup full-bodied, dry white wine
- 1 cup beef stock
- 32 pickling onions, peeled
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