Get the family over for this delicious Greek dish from Donna Hay. Comfort food at its best!
Preheat oven to 140°C (275°F).
Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid.
Bake for 3 hours. Turn the lamb and bake for a further 2 hours.
Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned.
Remove lamb from the pan and keep warm.
Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon.
Place the pan juices into a small saucepan and bring to the boil.
Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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