Slow cooked lamb leg with taramosalata, chickpeas and greens

The absolute best thing to cook for an easy Sunday lunch; this delicious lamb dish feeds a so crowd easily.

Serves: 6-8
Prep Time: 20 mins
Cook Time: 4 hours 45 mins


For the lamb;

1 whole head of garlic, cut in half across the middle

2 brown onions, peeled and cut into quarters

2 sprigs rosemary

1 handful thyme

1 x 2kg leg of lamb (bone in)

2 tbsp olive oil

Salt and pepper

2 cups beef or chicken stock

1 cup water


2 cups (400g) cooked chickpeas*

Salt and pepper to taste

1 x tub Fresh Fodder Taramosalata


Preheat oven to 150C. Place the garlic, onion and herbs in the bottom of a large roasting tin. Place the lamb on top, sprinkle generously with salt and pepper and drizzle with the olive oil.


Pour the stock and water in around the lamb. Cover with foil and place in the oven for four hours. Remove the foil, increase heat to 180C and cook for a further 45 minutes.


Remove tray from the oven then transfer the lamb to a chopping board. Cover with foil and let rest for at least 15 minutes.


Pour off as much fat from the remaining pan juices as you can then pour the remainder, with the onion and garlic into a small saucepan on medium-high heat. Bring to a boil, mashing the garlic and onions into the mixture as you go, add the wine and water and cook for about five minutes. Strain then season to taste and set aside until ready to serve.


By now, the lamb should be really tender ,so use two forks to flake the meat off the bone.


Place the chickpeas in a saucepan and drizzle over about half of the pan juices. Squeeze in some lemon juice as well and gently warm, stirring as you go so all those beautiful chickpeas are completely warmed through.


Transfer these to a serving platter, top with the flaked lamb, pour over remaining (hot) pan juices, sprinkle with parsley and last but definitely not least top with dollops of Fresh Fodder Taramosalata.


Serve with a simple crunchy cos lettuce salad and crusty bread. Beautiful!


* For the chickpeas you can either use canned ones, drained and rinsed well or dried chickpeas, soaked overnight then cooked in salted boiling water till tender.

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