Serve with a big Greek Salad or Green Beans This is another of the Taverna Agni recipes. Completely reliable and completely authentic
MethodTake an iron or terracotta oven casserole with lid. Place leg of lamb inside. If it does not fit, you may need to trim the leg bone, or cut joint in half.
With a sharp knife, prick the meat about 10 times randomly over the leg. This will let the flavours ingress during cooking.
Rub about a teaspoon of sea salt into the meat with your hands. Make sure all the meat is lightly coated in salt.
Do the same with coarsely ground black pepper. (Eleni usually uses a mix of black and red pepper corns as this offers a less harsh peppery taste.)
Snap the sprigs of rosemary into smaller pieces and push into the holes made earlier.
Add the: potatoes, onions, whole garlic bulbs, tomatoes (again leave whole) and sliced carrots.
Sprinkle a pinch of salt over the vegetables. Then, drizzle over the olive oil and stock.
Add the casserole lid and place in the oven at 200c for at least 2 hours.
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