This is a dish I have been wanting to cook for quite a while. I really love slow cooked recipes and there are a couple of reasons why. Firstly, you can pop them in the oven and forget about them for a while. Second, if you leave them there for too long, it often does not matter. Thirdly, they fill the house with such a beautiful aroma.
I served this dish a lot later in the evening than I had anticipated (the potatoes took forever), but it was worthwhile - Mark actually said it was "good, very good" (high praise from Mark). The feta and pomegranate match beautifully. And turning the heat up and the grill on at the end of the cooking process makes the outside of the lamb wonderfully cruchy - I love it!
I just served it with roasted potatoes and a simple spinach and tomato salad.
Ingredients (Served 2-3)
800g leg of lamb butterflied
Leaves of 3 rosemary spigs
1/2 cup fresh mint leaves
2 cloves garlic
Freshly ground black pepper
Drizzle of olive oil
80ml white wine vinegar
Splash of red wine
3 tablespoons pomegranate seeds
80g danish feta crumbled
Combine the lamb, rosemary, mint, garlic, juice and skin of the lemon, olive oil and pepper in a freezer bag. Massage the other ingredients into the lamb. Leave to infuse for at least 2 hours.
Preheat the oven to 170 degrees. Place the white wine vinegar, water and red wine in a baking dish. Add the lamb and roast for 2-3 hours (I roasted for 2.5-3 hours). Increase the heat to 220 degrees and turn the grill on. Roast for another 5-8 minutes or until the top of the lamb is crunchy.
Slice, drizzle with the pan juices and top with pomegranate and feta to serve.