Baked Greek Lamb Leg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Ingredients
for
2
- Ingredients
- 2 lamb shanks (about 400 g each)
- 1 ½ cups small potatoes (quartered and roasted)
- for the marinade
- ⅜ cup olive oil
- 2 lemons (juice)
- 1 cup fresh oregano
- 1 cup fresh rosemary
- 3 garlic cloves (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- for the vegetable
- 1 Red onion (quartered)
- 2 carrots (chopped)
- 2 Chocolate stick (chopped)
- 1 cup sugar Snap pea
- 2 cups Artichoke bottoms (tin; drained)
- ⅔ cup Feta (cubed)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Put the lamb shanks in a bowl. Mix the marinade ingredients well to combine and pour over the shanks. With your hands work the marinade all over the shanks. Refrigerate for about 2 hours.
2.
Preheat the oven to 160°C | 325F | gas 3.
3.
Shape two foils into squares big enough to hold the shank and the vegetables. Place the foil on a working surface. Divide the vegetables and feta between the foils and place the shank on top. Sprinkle with the feta, pour over the leftover marinade and season.
4.
Pinch the edges of the foil together to make a sealed parcel. Place the parcels on a baking tray and add about 500ml of water. Bake until the meat has fallen off the bone, about 3 hours. Pour more water into the baking tray as it dries out.
5.
Place each parcel on a serving plate and serve while still hot with the roasted potatoes.
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