Greek Lamb Pot Roast

Ingredients (13)

• 2kg leg of lamb
• 1 large garlic clove, cut into 8 slices
• 1 tbsp chopped fresh basil leaves
• 2 lemons
• 1 tbsp olive oil
• 1 red onion, cut into wedges
• 1/2 cup dry white wine (optional)
• 2 cups chicken stock
• 1 large red capsicum, roughly chopped
• 1 cup kalamata olives
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh flat-leaf parsley leaves
• Mashed potato, to serve

Method:

1. Using a small sharp knife, cut 8 deep slits into top of lamb. Press garlic and basil into slits. Using a vegetable peeler, cut 2 long strips of rind from 1 lemon. Juice lemon. Cut remaining lemon into wedges.
2. Heat oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook lamb for 5 minutes each side or until browned. Transfer to a plate.
3. Add onion to dish. Cook, stirring, for 3 minutes or until just softened. Add lemon rind. Cook, stirring, for 1 minute or until fragrant. Add wine. Simmer for 1 minute. Stir in stock. Add lemon juice. Return lamb to dish. Season with pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours, turning halfway.

Recipe from taste.com