Pull Apart Greek Lamb
One of the most common questions this Queen gets asked when it comes to Combi-Steam cooking is about roasting. The perfect roast? It's a bit of a tricky one to answer effectively without needing to write an entire cookbook because honestly, the perfect roast is such a personal thing. It depends how you like it!
This recipe is for a slow cooked, sticky, pull apart leg of lamb. It could also be done with a shoulder and really any cut with a bone in it I think. There is no real right or wrong with slow cooking - the longer the better usually, as it will just get more tender.
If, however, you would like a perfect pink and "carve-able" (yes I know that's not a real word!) leg of lamb, you can use your food/meat probe if you have one. My brand of choice in Combi-Steam also has an amazing automatic program for slow roasting meat to the perfect core temperature called Soft Roasting™. It’s amazing.
But back to the sticky pull apart stuff of dreams! Use the meat for amazing souvlaki's, to make a superb pie filling, in a bread roll with good mustard or like I have here - with a simple Greek style salad and some Greek yoghurt mixed with grated cucumber, olive oil, lemon juice, s&p. You won't be disappointed!
Ingredients:
2.5kg leg of lamb
4 sprigs fresh rosemary
1 1/2 cups chicken stock
1 cup wine*
8 cloves garlic
4 tbs dried oregano
2 lemons (zested then juiced)
1 tbs dried chilli flakes or smoked paprika (optional)
S&P
To Make:
Pat the lamb dry with some paper towel after removing it from the packaging.
Insert the tip of a sharp knife into the top of the lamb 8 times, all over, to make 8 little "slits" about 1.5cm wide. Press the garlic cloves down into the slits making sure nothing is poking out above the skin.
Combine the oregano, lemon zest and chilli/paprika (if using) with around 1 tsp each of salt and pepper and rub all over the lamb.
Set the lamb aside for 10-15 mins to come to room temp. Pour the wine and stock into a roasting pan and add the rosemary to the liquid. Place a rack into or on top of the pan. Place the lamb (fat/skin side up) onto the rack. Pour over the lemon juice and place into your CombiSteam.
Select your Combination Steam (Hot Air+Steaming) function. Set the temperature to 210°C. For variable Steam set 40%.
When the oven reaches temperature cook for 10 minutes. Reduce the temperature to 130°C and cook for a further 3-3.5hrs*.
Remove and allow to rest for 10 minutes. Pull the meat apart with your fingers or a craving knife and serve with the juices from the pan.
*Check the meat along the way. As soon as it easily pulls away its done. If it isn’t ready after the stated cooking time continue to cook and check every 15 minutes until done.
I know you will love this one! It's so easy. A bit of easy work at the beginning and then sit back and relax while it does it's thing. Perfect for entertaining!
Happy CombiSteaming!
Yours in the kitchen
The CSQ x