Greek Lamb

📝 Ingredients

• 1 small roast lamb with bone +-1.6kg - 1.8kg
• 1 onion (thinly sliced)
• 1 spring onion, chopped
• 1 tomato, chopped
• 175 ml white wine
• 1 zest of one lemon
• 16 pitted, olives, Calamata
• 3 cloves, garlic,
• 70 g butter,
• 3 tbls olive oil
• 6-12 Sage leaves
• 2 thyme, sprigs about 5cm long
• small bunch oregano
• 3 mint leaves sprigs about 3cm
• 6 Rosemary, sprigs about 3cm long
• Add extra fresh herbs to base of onion and tomatoes

👨‍🍳 Instructions

1. 1--- Line a baking dish with baking paper big enough to cover the lamb ---
2. 2Add sliced onion to top of the baking paper.
3. 3add the chopped tomato, lemon zest and extra herbs to the onion along with the spring onion and olives
4. 4In a small blender attached with a blade add two sprigs of thyme, butter, garlic, splash of olive oil, salt, pepper, rosemary, and sage.
5. 5blitz until the butter is smooth. Add more Olive Oil if necessary. Season with salt and pepper
6. 6Add salt and pepper to the lamb and cover with the herb butter piercing holes in the lamb to ensure the butter seeps into the lamb when cooking Place the lamb on top of the onion and tomato and add the olives and wine or water Cover with baking paper and bake in a preheated oven at 120°C for 3 -3½ hours. Check to see it it is pull apart ready. Rest the lamb and pull apart when ready to serve with with greek salad, humus, tzatziki, and pita breads.