This time of year Christmas isn’t the only occasion being celebrated by my family. Just a few days before is my Dad’s birthday and tradition has it that while my parents are in charge of Christmas dinner, I’m in charge of Dad’s birthday dinner. This year he requested a Greek mezze. I slow roasted a joint of lamb for my centre piece and it got me thinking, if you’re not fussed about the turkey and fancy something different, this lamb recipe would also make a great centrepiece to your Christmas table and would go just as well with all of the traditional festive trimmings as it does with this Mediterranean selection.
Accompanying my lamb for this feast, a traditional Greek selection of taramasalata and homemade tzatziki for dipping pitta bread, dolmades (brought back from Skiathos) and my homemade spanakopita. I also served a fresh salad and roasted potatoes.
Leg of lamb
1/2 bulb garlic, roughly chopped
6 sprigs of rosemary
bunch fresh mint, finely chopped
I’ve not included amounts for all the spices as i just sprinkled them all over the joint.
1. Using a sharp knife pierce several holes all over your lamb joint. Pour over a generous glug of olive oil, and push garlic and rosemary into the holes you’ve created. Rub in all of the remaining herbs and spices, salt and pepper. Make sure there is enough oil so that the joint isn’t too dry. Leave to marinate for as long as possible, preferably over night.
2. Preheat the oven to 220°C.
3. Roast in the oven for 35 minutes. Remove from the oven and baste in its own juices. Turn the oven down to 150°C. Cover with foil and return to the oven for two and a half hours.
(The lamb after 35 minutes roasting on a high heat)
4. Remove from the oven and leave to rest for 20-30 minutes before serving.