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

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

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 a rich chickpea and tomato sauce.

time

10 mins

pan

25 min

fire

450 kcal

time

10 mins

pan

25 min

fire

450 kcal

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

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

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

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.

Watch the full recipe video here:

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

Servings: 4
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 a rich chickpea and tomato sauce. 
Syns: 5 per portion (approx.)
Print Recipe
10 mins
4 hrs

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

Instructions

  • Pre-heat the oven to 150°C.
  • In a deep baking tray, add the onions, carrots, chickpeas, tomatoes and dried mint, and give everything a stir together.
  • Make incisions over the half-leg of lamb with a sharp knife and slide the shards of garlic into the slits, dotting them evenly over the lamb.
  • Place the half-leg of lamb onto the chickpea mix, sprinkle the oregano over the lamb and the salt and pepper over everything and then spray with some olive oil.
  • Lay the slices of lemon over the lamb and then tightly cover the tray with tin foil.
  • Roast on the middle shelf of the oven for 4 hours.
  • After 4 hours, remove the foil and roast uncovered for half an hour
  • Serve with some freshly steamed green beans
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