Greek roast lamb

Recipe uploaded by

Barney Desmazery

2 ratings

Everyone would make this again

Recipe by Barney Desmazery

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Tested

1. Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and 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.
2. 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, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, 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.
3. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Per serving

685 kcalories, protein 59g, carbohydrate 32g, fat 36 g, saturated fat 14g, fibre 3g, salt 0.54 g

Latest comments and suggestions

• elaine

  16 April 2008

  elaine commented on this recipe

  This was very easy to make and it turned out to be excellent. Instead of stabbing the lamb I cut slits and filled with rosemary instead of oregano. I skipped basting and I served with potatoes and mushrooms. Good enough for a special dinner!

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• elaine

  16 April 2008

  elaine rated this recipe

  

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• Val

  07 May 2008

  Val rated and commented on this recipe

  

  This went down a treat at a luncheon to celebrate two birthdays in the family - cooked two legs at once. Fantastically easy dish and absolutely delicious. Made it with a mixture of fresh rosemary plus dried oregano as I could not find fresh oregano - yummy!

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Ingredients

• 1 large leg of lamb , about 3kg/6lb 8oz
• 6 garlic cloves
• 1 bunch oregano
• zest and juice 1 lemon
• 6 tbsp olive oil
• new potatoes
• 400g can chopped tomatoes
• large handful pitted baby kalamata olives

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Serves 8

Preperation and cooking times

Ingredients

• 1 large leg of lamb , about 3kg/6lb 8oz
• 6 garlic cloves
• 1 bunch oregano
• zest and juice 1 lemon
• 6 tbsp olive oil
• new potatoes
• 400g can chopped tomatoes
• large handful pitted baby kalamata olives

Per serving

685 kcalories, protein 59g, carbohydrate 32g, fat 36 g, saturated fat 14g, fibre 3g, salt 0.54 g

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