Slow Roasted Mediterranean Lamb | IGA Recipes

Ingredients

• 1.8 kg lamb leg or shoulder
• 3 anchovy fillets
• 3 tbsp capers
• 1 tsp dried oregano
• 1 tsp dried mint
• 1 tsp dried thyme
• 1/4 cup olive oil
• 3 bay leaves
• 1 whole head of garlic
• 2 lemons
• 3 tbsp honey
• 120 g semi dried tomatoes
• 150 g green olives
• 250 ml chicken stock
• salad leaves, flatbread and mint chutney to serve
• 2 bsp olive oil
• 2 onion
• 1.2 kg white potatoes
• 1 tbsp thyme leaves
• 375 ml chicken stock
• 30 g butter