Greek Roast Lamb (serves 8)
1 large leg of lamb (about 3kg)
6 garlic cloves
1 bunch of oregano
1 lemon – use zest & juice
4/5 tablespoons of olive oil
1 & half kg of new potatoes
400g can of chopped of tomatoes
Large handful of pitted kalamata olives
From: BBC Good Food
- Heat oven to 240C / fan 220 / gas mark 9
- Pound the garlic, half of the oregano, lemon zest and a pinch of salt into a pestle & mortar, then add the lemon juice and a drizzle of olive oil
- Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes
- Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste.
- Nestle the lamb amongst the potatoes and roast on high for 20 minutes. Then reduce the temperature to 180C / fan 160 / gas mark 4.
- Roast for 1 hour & 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb medium
- Baste the lamb a few times with the juices and toss the potatoes. When the lamb is done, remove from the tin and let it rest
- Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm
- Place the roasting tin over a medium flame, add the tin of tomatoes and olives to the pan juices, then simmer for a few minutes
Serve the greek lamb with the potatoes & sauce and a simple greek salad.