Serves: 4 – 6
This dish a classic recipe from my incredibly capable mother.
She cooked this countless times for us as teenagers and we had it again last night and my two boys loved it. Talk about a generational recipe!
The original recipe is from the New York Times Cookbook, though she adapted it so that the onions, parsley and mushrooms cook on top, caramelise and blacken. This is where the genius of this dish comes from and I just cannot recommend it enough.
We had it with Greek potatoes, green beans and a wonderful Greek salad and the memories came rushing back.
Thank you Ellen for introducing me to food. What a life skill and fantastic way to spend a weekend!
1 leg of lamb
Salt and pepper
Chopped garlic or garlic powder
¼ c butter, melted
Juice of 1 lemon
Sliced or chopped dried mushrooms
- Preheat the oven to 250 C and place the lamb on a rack.
- Season the lamb with salt, pepper, oregano and garlic.
- Arrange the onion, parsley and mushrooms over the lamb and carefully pour over the butter and lemon juice.
- Add ½ cup of water to the pan and roast for 20 minutes.
- Add another ½ cup water, lower the temperature to 180 C and roast for 22 minutes per 450gm, basting occasionally.
- Serve the lamb with the juices and vegetables spooned over.