Greek Lamb & Tomato Salad

This garlicky lamb is slow-cooked until it practically falls off the bone.

Best Health magazine, December 2012; Photo by Petrina Tinslay

 

Greek Lamb & Tomato Salad
Greek Lamb & Tomato Salad
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 300°F.
  2. Using the point of a sharp knife, make 12 deep incisions into the lamb and insert a garlic half into each cut. Place lamb in a deep roasting dish, and pour red wine overtop, then scatter thyme and a little sea salt on the meat. Seal pan with foil. Bake for five hours.
  3. Just prior to serving, combine onion, tomatoes, lemon juice, oregano and parsley. Season with sea salt and freshly ground black pepper, and set aside.
  4. Remove lamb from oven. Slice and divide equally among four plates. Spoon tomato-herb salad overtop. If desired, serve with boiled or mashed potatoes, and steamed green beans.
Recipe Notes

Per serving: 317 cal­ories, 22 g protein, 19 g fat (9 g saturated fat), 7 g carbohydrates, 1 g fibre, 78 mg cholesterol, 98 mg sodium