It’s the perfect weekend meal for the whole family! The lamb becomes really tender and fragrant in its citrus and herb sauce… Use your Dutch oven or any ovenproof pan with lid for even better results.
Serves: 6 Prep. time: 15′ + 8h to marinate Cooks in: 1:30′ Ready in: 1: 45′
1½ kg lamp leg, boneless, in portions
2-3 garlic cloves, sliced
1 onion, in fat slices
5-6 sprigs fresh thyme or 1 tbsp dried
300 ml fresh juice (use orange, lemon and bitter orange or clementine)
½ cup dry white wine
1/3 cup extra-virgin olive oil + 2 tbsp butter
Season meat with salt and pepper and place on a very large bowl. Sprinkle with garlic, onion, thyme and drizzle with wine mixed with citrus juices. Fridge and marinate for 8 hours.
Preheat oven at 180οC/fan. Transfer meat and juices in a pan, drizzle with oil and butter and add 1 1/2 cup of hot water. Cover with lid and cook for 1 hour and 30 minutes. In the meantime check if it is too dry and add extra hot water. It is ready when meat is really tender and sauce is thick.
Serve with pasta, potatoes or vegetables, even rice.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Χανιώτικο κατσικάκι ψητό με χυμούς εσπεριδοειδών