5-hr Slow-roast Leg of Lamb - Opus Live Well
Prepare a festive roast of leg of lamb with minimum fuss. This method produces a fall-off-the-bone, melt-in-your-mouth, succulent result that you will want to go back to again and again.
Ingredients
- leg of lamb, 1.3-1.5kg
- 3/4 cup Opus Oléa extra virgin olive oil
- juice of 2 freshly squeezed lemons
- 2 tsp of oregano (preferably Greek oregano)
- salt and pepper
- around 250g of baby new potatoes and/or 250g of carrots (optional)
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