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
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 lamb shoulder
- 6 garlic cloves peeled and halved
- 1 cup red wine
- 6 sprigs fresh thyme
- 1 red onion thinly sliced
- 4 plum or Roma tomatoes diced
- 2 tbsp lemon juice
- 1 bunch fresh oregano leaves only
- 2 handfuls flat-leaf parsley chopped
- pinch sea salt
- pinch black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 300°F.
- 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.
- Just prior to serving, combine onion, tomatoes, lemon juice, oregano and parsley. Season with sea salt and freshly ground black pepper, and set aside.
- 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 calÂories, 22 g protein, 19 g fat (9 g saturated fat), 7 g carbohydrates, 1 g fibre, 78 mg cholesterol, 98 mg sodium
