The perfect blend of authentic Greek herbs and spices adds tons of flavour to this
slow-cooked lamb roast with crispy tiny potatoes.
1-2kg leg of lamb
2-3 tbsp Spice Fusion Greek Seasoning
1-2 tbsp olive oil
1-2 cups chicken stock
Juice of one lemon
Small potatoes, unpeeled
Preheat oven to 170°C.
Place lamb into a Dutch oven or oven-proof dish with a lid (or use foil).
Using a sharp knife, make several incisions into lamb.
Rub Greek Seasoning well into the skin and into the incisions, then drizzle olive oil over.
Gently pour chicken stock and lemon juice over the lamb; add cinnamon stick.
Cook, lid on, for an hour spooning the juices over the lamb after 30 minutes.
Prick the potatoes 4-5 times and place around the leg of lamb, spoon the juices over,
replace the lid, and cook for 30 more minutes.
Remove the lid and cook for another 30 minutes or until lamb and potatoes are cooked
to your liking.
Cover lamb loosely with foil and rest for 15 minutes.
Meanwhile, if you have an air-fryer, finish off the potatoes for 5-10 minutes
until they’re crispy.