6hour Slow Roasted Leg of Lamb on the Kamado Joe Classic 2!

In this episode, Chef Geoff demonstrates how to slow roast a beautiful leg of lamb to fall apart tenderness! And Yaso steps up to the plate to school Geoff on Greek style potatoes! See below for advice on cooking in your oven.

Ingredients below. Follow video for method.

Spice Rub:
Teaspoon each of;
Cumin
Smoked Paprika
Onion Powder
Pepper
Salt
… and a half teaspoon of dried thyme.

Braising liquid:

*In the name of continuous improvement, the liquid amounts have been edited (reduced) from when this video was shot*

1 cup full bodied red wine
1 cup chicken or beef stock
Fresh thyme and rosemary
Bay leaves
23 cloves garlic

Greek potatoes:
2kg peeled and sliced potatoes as shown
½ cup lemon juice
1 cup chicken stock
1 teaspoon pepper
2 teaspoon salt
1 tablespoon oregano
1 heaped teaspoon Dijon mustard
½ cup olive oil

*LAMB OVEN COOKING NOTES!*

We recommend when cooking in your oven to season and sear in a heavy pot, then cook at 140C for approx 5:30hr.