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–+ servings

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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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.