Gizzi Erskine’s Greek roast lamb
Serves: 6-8
Prep time: 45 minsTotal time: 
Photograph by Nassima Rothacker
Gizzi Erskine’s Greek roast lamb
Serves: 6-8
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
814Kcal
Fat
28gr
Saturates
9gr
Carbs
75gr
Sugars
7gr
Fibre
5gr
Protein
51gr
Salt
1.1gr
Gizzi Erskine
Gizzi Erskine is a chef, food writer and television star most famous for presenting Channel 4's Cook Yourself Thin. She lives in London with her two cats. Her latest book is Gizzi’s Season’s Eatings.
See more of Gizzi Erskine ’s recipes
Gizzi Erskine
Gizzi Erskine is a chef, food writer and television star most famous for presenting Channel 4's Cook Yourself Thin. She lives in London with her two cats. Her latest book is Gizzi’s Season’s Eatings.
See more of Gizzi Erskine ’s recipes
Ingredients
- 4 tbsp olive oil
- whole leg of lamb (1.7-1.9kg)
- 1 large onion, thinly sliced
- 2 garlic bulbs, halved horizontally
- 2 sprigs rosemary
- 4 sprigs fresh oregano, plus a handful of chopped leaves, to serve
- 1 cinnamon stick
- 5 whole cloves
- 6 fresh bay leaves
- 5 anchovy fillets, drained
- a handful of black olives
- 225g plum Sundream tomatoes, quartered
- 375ml white wine
- 500g easy-cook long-grain rice
- 450g fresh chicken stock
- juice of 1 lemon, plus more to serve
Step by step
- Preheat the oven to 190°C, fan 170°C, gas 5.Preheat the oven to 190°C, fan 170°C, gas 5.
- In a sturdy roasting tin, heat the olive oil over a high heat. Season the lamb liberally. When the oil is hot, brown the lamb on all sides until you have achieved a good colour all over; this will take about 10 minutes in all. Remove the lamb from the pan and set aside; lower the heat and add the onion, garlic, rosemary, oregano, cinnamon, cloves and bay leaves and fry for 5-8 minutes until the onions are softened and the garlic is beginning to caramelise. Next add the anchovies, olives and tomatoes, followed by the white wine and bring to the boil. Sit the lamb on top of everything and wrap the pan very tightly in foil. Put in the oven and cook for 22 minutes per 500g for medium, or 24 minutes per 500g for well done (between 1¼-1½ hours).
- When the time is up, take the lamb out and whack the oven up as hot as it will go. Remove the foil from the lamb, return the roasting tin to the oven and cook uncovered for a further 15 minutes.
- Once the lamb is cooked, remove and set aside to rest under foil. Lift the veg from the roasting tin into a large saucepan with a slotted spoon, discarding the rosemary and oregano. Squeeze the garlic cloves into the pan, discarding the skin, but keep the cinnamon sticks and bay leaves. Add the rice to the pan. Pour the remaining liquid from the tray into a large measuring jug and skim off the excess fat. Add the stock to this and about 600ml boiling water, to make up to 1.3 litres of liquid, then pour this into the pan with the veg and rice, adding 1 teaspoon of salt. Bring to the boil, stirring occasionally, then cover, reduce the heat to low and cook for 15 minutes. Turn off the heat and leave the rice to steam for a further 10 minutes, to ensure it absorbs all the liquid. Fluff up the rice using a fork, discarding the cinnamon sticks and bay leaves, and stir through the lemon juice and remaining oregano. Serve with more lemon to squeeze over, if you like.
- Carve the lamb and serve on top of the pilaf, with a bowl of tzatziki to serve.
