Slow cooked Greek Easter lamb with lemons olives bay
Ingredients
- 1 garlic bulb, separated into cloves, half peeled and sliced, half unpeeled
- 8-10 fresh bay leaves
- 3 lemons, cut into quarters lengthways
- 2 ½kg leg of lamb
- 50ml Greek extra virgin olive oil, plus 4 tbsp for the potatoes
- 1 tsp ground cinnamon
- 1kg Cypriot potatoes, peeled and quartered lengthways (if you can’t find these, any large, waxy variety is fine – try Desirée)
- 140g Greek Kalkidis olives (or other large pitted green olives)
- 125ml red or dry white wine
Instructions
Slow-cooked Greek Easter lamb with lemons, olives & bay serves 18 original recipe by BBC Good Food.
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