Slow roast your Easter Sunday lamb like a MasterChef

A handful of fresh oregano500ml chicken stockMethod:2. Rub the lamb with olive oil, season with salt and pepper and cook in a roasting pan for 30 minutes, turning halfway until the meat has sealed and a crust has formed.

3. Crush the garlic and oregano into a paste using a pestle and mortar. Remove the lamb from the oven and using a small knife make cuts in the lamb leg and then rub the paste into the skin. 4. Push the rosemary sprigs into the incisions pushing them as deep as possible into the flesh. Reduce the oven temperature to 160°C and turn the roast upside down in the pan.

5. Add all the remaining ingredients ensuring that the roast has liquid that comes up to at least ⅓ —½ way up the side of the meat. Cover the roasting tray with at least two layers of tin foil, folding the edges down firmly to tightly so not to let any steam escape. Cook like this in the oven for 3 ½ hours.

6. Lift the foil and open, turn roast over and top up liquid with boiling water to ensure the roast is covered up to ⅓ up the side of the meat and continue roasting for another 2 ½ hours before serving with roast lamb with A gravy made from the pan juices, roast potatoes, butternut and carrot purée and a side of roasted pecan broccoli.YOU MAY ALSO LIKE:

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