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.)
- 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
- 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