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1.5kg leg lamb
3 cloves garlic, cut into four lengthways
1/3 cup lemon juice
1/2 cup CLACKLINE VALLEY OLIVES extra virgin olive oil
1 cup chicken stock
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
2 teaspoons dried oregano leaves into eigths
4-6 potatoes whole or sliced
Preparation time:10 minutes
Cooking time:2 hours 15 minutes
Preheat oven to moderately hot 210 c/190 c gas.
Trim lamb of excess fat.
Make 12 deep cuts into lamb.
Insert a piece of garlic into each cut.
Place lamb in a deep baking dish; pour combined juice, oil and stock all over.
Sprinkle lamb with cinnamon, salt, pepper and oregano.
Roast, uncovered, for 45 minutes; add potatoes.
Toss to coat with pan juices; season.
Reduce heat to moderate 180c.
Bake lamb with potatoes for 1 hour 30 minutes for well done.
Turn lamb halfway during cooking, basting the meat occasionally with pan juices.
Remove from oven, leave loosely covered with foil, in warm place 10 minutes before carving.