food, Recipes

Greek Leg of Lamb



for the lamb
2kg leg of lamb, deboned, fat intact
salt and milled black pepper
needles of 2 sprigs of rosemary
½ cup olive oil
2T tomato sauce
1T tomato purée
3T orange juice
1T Worcester sauce
1t mustard
1½T paprika
1t ground cumin
ground aniseed

for the salad
1T lemon juice
1T white-wine vinegar
4T olive oil
salt and milled black pepper
½ cucumber, peeled, quartered lengthways and sliced
4 tomatoes, cut into thin wedges
1×400g tin chickpeas, drained and rinsed
150g feta cheese, diced
leaves of 2 mint sprigs, half chopped


Warm the oven to its lowest temperature.

Season the meat with salt and ground black pepper, roll it up and fasten with kitchen twine. Score the fat with a sharp knife and insert the rosemary needles.

Mix the oil, tomato sauce, tomato purée, orange juice, Worcester sauce, mustard, paprika, cumin and a pinch of aniseed.

Brown the meat in a hot pan on all sides. Brush the tomato oil mixture over the meat and transfer to the oven for about 90 minutes, continuing to brush occasionally with oil.

For the salad, make a vinaigrette by mixing the lemon juice, vinegar and oil, and season with salt and ground black pepper. Combine the vinaigrette with the cucumber, tomatoes, chickpeas, feta and mint, and season to taste. Arrange the salad in a bowl.

Remove the meat from the oven, remove the twine, slice, and serve with the remaining spice oil and the salad.

SERVES 6 - 8