Baked Greek Lamb Leg
ready in 5 h. 30 min.
- 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)
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.
Preheat the oven to 160°C | 325F | gas 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.
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.
Place each parcel on a serving plate and serve while still hot with the roasted potatoes.