- 1 large leg of lamb, about 3kg/6lb 8oz
- 6 garlic cloves
- 1 bunch oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1½ kg new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 400g can chopped tomato
- large handful pitted baby kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
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.
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.
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.
Simple cos saladMix 100ml olive oil with 2 tbsp white wine vinegar. Finely shred 2 cos lettuces, finely slice 6 spring onions and crumble over 100g feta cheese. Toss everything together just before serving.