Greek roast lamb

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Results 1-20

• 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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• bc500

  02 June 2008

  bc500 rated and commented on this recipe

  

  I couldn't find fresh oregano either, but it was fab with dried. It smelt and tasted delicious and was really easy to do with it all in one roasting tin. I used charlotte potatoes which were crispy on the outside and creamy on the inside. Delicious!

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• Carmen Spencer

  24 June 2008

  Carmen Spencer rated and commented on this recipe

  

  Absolutely beautiful. I just finished eating this, great recipe. I used a mix of greek spices for lamb that I picked up on my holidays in crete last week, instead of the herb paste. Also, i like my roasts basted in wine, but I had none in the house. Instead I used buckfast (tonic wine made by monks and favoured by winos - dont ask) and it gave it a really wonderful flavour, slightly sweet but offset by the spices in the lamb. If you cant get buckfast or cant bring yourself to buy it in the supermarket, try another sweet, fortified wine.

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• jowillmott

  03 July 2008

  jowillmott rated and commented on this recipe

  

  Really easy to make. I also couldn't find Oregano and ended up using lemon thyme as I was adding lemon anyway this was a nice taste. Such a simple tomato and olive sauce too - a great touch. Served with new potatos and roasted vegetables.

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• suzzlebell

  09 July 2008

  suzzlebell commented on this recipe

  I cooked this for my boyfreind who is Greek, he loved it! Although he said he'd never had lamb cooked like that back home.

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• Wendy1970

  22 July 2008

  Wendy1970 commented on this recipe

  Perfect roast lamb! Fantastic flavour. Meat was incredibly tender. I needed to start this early for a dinner party and after an hour at 180C I turned it right down to 130C for about 3 hours. Nothing was spoiled and the potatoes took on all the gorgeous caramelised meat juices. Stunning dish would do it again and recommend to friends. I served it with a cos, spring onion and feta salad dressed with cider vinegar and olive oil (as recommended in the Good Food magazine) I think this refreshing side dish works a treat.

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• Wendy1970

  22 July 2008

  Wendy1970 rated this recipe

  

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• kriek

  03 August 2008

  kriek rated this recipe

  

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• WillCaxton

  06 August 2008

  WillCaxton rated this recipe

  

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• Barney

  21 October 2008

  Barney commented on this recipe

  This is one of my favourite lamb recipes, it also works well with shoulder of lamb or if you add a splash of white wine and the tomatoes before they go in the oven then it make a perfect base for braised shanks. Thanks for all the feedback Bx

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• Middle Donalnd

  06 March 2009

  Middle Donalnd rated and commented on this recipe

  

  I like the tomato and olive sauce best! It's easy to cook but perhaps I have over cooked the lamb somehow - I like it medium rare, so it didn't turn out as I expected. I used half a joint but still had to make the full portion for the lemon paste. Will do it again for sure.

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• jojos food

  31 March 2009

  jojos food commented on this recipe

  made this for all the family and they loved it, especially the children.Made it again and added peppers and red onion to the pan half way through for a one pot meal, really simple and delicious

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• NLWILLIAMSON

  16 April 2009

  NLWILLIAMSON rated and commented on this recipe

  

  This was fab. Used rosemary instead of oregano. Beautiful fresh taste and have already been asked for the recipe. Will definitely use again.

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• Tim Stokes

  12 May 2009

  Tim Stokes commented on this recipe

  I agree that this works equally well with fresh rosemary.

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• JeanieH

  22 August 2009

  JeanieH rated and commented on this recipe

  

  Not being a lover of lamb, I was impressed with this recipe as I enjoyed it and it was a nice change for a Sunday roast. I couldn't find fresh oregano either but the dried variety worked just as well. I did have to cook it quite a bit longer than it stated though.

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• SussexGirl

  07 September 2009

  SussexGirl rated and commented on this recipe

  

  Made this yesterday for Sunday lunch and it got a huge thumbs up from everyone - even the sauce which a couple of my guests weren't too sure about before trying, but had more once they'd tried it. Served it with Gigantes Plaki and a mixed salad.

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• joanneeland

  20 September 2009

  joanneeland rated and commented on this recipe

  

  Seriously good lamb and very easy to make. Everyone commented on the flavour and had seconds. I served with cous cous and the spicy butter bean bake on this website. Will make again, going to have leftovers tomorrow in pitta with spicy mayo.

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• huskymoma

  23 September 2009

  huskymoma rated and commented on this recipe

  

  MMMMmm only one problem with this recipe the garlic breath the next day!! great food easy to cook and the potatoes and tomatoe are just to die for we made up a small amount of gravy with the meat juices which complimented the meal perfectly

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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
• 1½kg new potatoes
• 400g can chopped tomatoes
• large handful pitted baby kalamata olives

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 1 hr 45 mins

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
• 1½kg 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, sugar 4g, salt 0.54 g

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