Slow-roast Greek-style Welsh Lamb leg with chickpeas and tomatoes

Name: Slow-roast Greek-style Welsh Lamb leg with chickpeas and tomatoes
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Ingredients: 1 half PGI Welsh Lamb leg joint; 2 onions (thinly sliced into half-moons); 20 Chantenay carrots (tops chopped off); 2 tins (400g each chickpeas, drained); 2 tins (400g each chopped tomatoes); 1 tbsp dried mint; 4 cloves garlic (peeled and sliced into shards to go into the lamb); 1 tbsp dried oregano; 1 lemon (sliced); salt and pepper to taste; Olive oil spray or low calorie cooking spray

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BY:

Pip

PUBLISHED:

September 29, 2022

UPDATED:

February 13, 2024

A fantastic alternative Sunday roast, all cooked on one tray! Greek inspired flavours of garlic, lemon, oregano and mint flavour this slow-roasted lamb-leg and rich chickpea and tomato sauce

10 mins

25 mins

450 kcals

serves 4

Disclosure: This post was created in partnership with PGI Welsh Lamb, all opinions are my own.

SLOW-ROAST GREEK-STYLE WELSH LAMB LEG WITH CHICKPEAS AND TOMATOES

Last year I was lucky enough to be invited on a trip to Wales with PGI Welsh Lamb to see firsthand the landscape on which Welsh Lamb is nurtured, and the care and skill that goes into its production. Welsh Lamb has been recognised for its high quality, traceability and unique nature. It is farmed using traditional practices and methods on the rolling green hills, and beautiful salt-marshes of Wales. The main season for Welsh Lamb runs from August to November each year.

I love an easy recipe, and this one is so simple, with delicious results! You just cook everything in one, deep baking tray, you can just pop it in the oven and forget about it while it slow roasts and absorbs all of the delicious flavours.

I have used a half-leg of Welsh Lamb for my recipe, as it’s the perfect size to feed my family of 4, and leave some leftovers. You might not think to slow-roast a lamb leg, as it is often cooked for a much shorter time and then carved. I love the slow-roasting method as it takes any stress out of getting the leg cooked just right, as after a slow-roast it will be fall-apart tender, and will just shred straight from the bone. It’s a great way to maximise the use of all the meat, and also utterly delicious.

Only a really simple selection of ingredients are needed for this meal.

One half-leg of Welsh Lamb

2 tins chickpeas

2 onions

2 tins chopped tomatoes

20 Chantenay carrots

1 lemon

4 cloves garlic

1 tbsp dried mint

1 tbsp dried oregano

salt and pepper

This recipe is so simple to put together, you simply mix the onion, carrots, chickpeas, tomatoes and dried mint in a deep baking tray, place the half-leg of lamb (dotted with garlic cloves) on top, sprinkle over the oregano and salt and pepper, spry with spray oil, place the lemon slices on top then cover with foil and roast for 4 hours and 30 minutes! Just remove the foil for the last half an hour to get some nice colour into the lamb and caramelisation on the vegetables. When the lamb comes out of the oven it will be so tender that it will easily pull apart with 2 forks.