Posted by Lisa UK July 99
Greek Lamb
You need a leg of lamb boned
4 (8 ounces) glasses white wine
juice of 2 or 3 whole lemons (per taste)
good virgin olive oil
pinch dried oregano
garlic chopped (to taste)
The day before:
Put the lamb in a deep baking dish. Pour over the wine and lemon juice and a good splurge of olive oil.
Sprinkle on the oregano. You can sprinkle over chopped garlic too if you wish.
Cover with foil and leave overnight in the fridge. Turn over once or twice.
Next day-(start early):
Leave the foil on, making sure that it’s quite well sealed.
Put in the oven at 240 C./475 F./Gas 9 for 15 minutes then turn down to 150 C./300 F./Gas2 .
Go back to bed for a while.
After about 4 hours check it and turn the heat up to 190 C./375 F./Gas 5/375 F./Gas 5 to cook it through.
About half an hour before it’s done take the foil off and pour off all the juices.
Put lamb back in the oven to brown. Turn heat to about 220 C/425 F/Gas 7 so the edges start to char a little.
Brush with olive oil and lemon as you take it out of the oven.