Dinner

slow roasted lamb leg with tomato and oregano is for Dinner.

slow roasted lamb leg with tomato and oregano takes 15 minutes to prepare.

slow roasted lamb leg with tomato and oregano takes 300 minutes to cook.

slow roasted lamb leg with tomato and oregano makes 8 servings.

The ingredients for slow roasted lamb leg with tomato and oregano are:

1 leg of lamb, bone in, around 2.1kg (about 1.8kg meat)
3 cloves garlic, slightly squashed
2 cups chicken stock
2 sticks celery, chopped roughly
1 onion, chopped roughly
1 bay leaf
2 tins chopped tomatoes
Dried oregano (about 1 tbsp)
1 lemon, juiced
S&p

Here is how you make slow roasted lamb leg with tomato and oregano:

Cut holes in lamb and stud with slices of garlic. Drizzle with a little olive oil, sprinkle with oregano, season and then drizzle lemon juice over. Roast at 180 degrees C for around 45 minutes, then decrease heat to 160 degrees C, add stock, cover with foil and roast for 3 hours. Turn after 1.5 hours. After 3 hours, add tomato, cover again and roast for a further hour or until meat is falling from bone. Serving Size: Makes 8 portions (at least)Number of Servings: 8Recipe submitted by SparkPeople user JACCOOKE.

The nutritional information for slow roasted lamb leg with tomato and oregano is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 337.5

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 495.9 mg
• Total Carbs: 4.3 g
• Dietary Fiber: 0.9 g
• Protein: 47.5 g