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

Description

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.)

Ingredients

Scale

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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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

Prep Time: 10 minutes
Cook Time: 4 hours