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Mediterranean Slow Roasted Leg of Lamb

Easter is near and this year is truly a memorable one. This will be the first Easter not spent with our extended family. The Castro household is truly smaller this year. The eldest married and in Wales, and two in the U.S.A, our household, although not small, is dwindled.

I still have a grown-up daughter with a granddaughter in tow, and 1 teenager and 2 tweens...I know, HELP! LOL. This recipe is for a whole bone-in leg of lamb. It will roughly be around 2.300-2.400 kg. and will feed 8-10 people. Do not let that put you off if you are a smaller household, leftover lamb makes incredible sandwiches the next day.

This recipe is one you have all emailed me about. In fact, my inbox was so full this morning, I decided to skip my other scheduled blog posts and give you this one asap!

It is for my famous, slow-cooked, roasted leg of lamb. This is a classic here at our house. In fact, Mr. Castro loves this so much, that I usually have to make this several times a year.

My Mediterranean lamb is marinated for 48 hours and then slow-roasted for 4 1/2 hours. It is seriously tender, juicy, and perfectly cooked. Scouring the meat helps the flavours soak in and the lamb also cooks more evenly. The onion and garlic are also finely grated and added to the marinade. If you do not have a grater, you can pulse them in a food processor and finely mince them by hand, using a knife.

The slow cooking helps, but the secret is definitely in the marinade.

So, without further delicious lamb recipe. Garnish with fresh mint just before serving.

Happy Easter xoxo

Mediterranean Slow Roasted Leg of Lamb

Serves 8-10

4 1/2 hours cook time, plus 8 and up to 48 hours marinating