Name: Greek roast lamb
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8
Cuisine: Greek
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; 1 ½kg new potatoes; 400g can chopped tomato; large handful pitted baby kalamata olives

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Greek roast lamb

Greek roast lamb

Barney Desmazery

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr and 45 mins

A star rating of 4.8 out of 5.75 ratingsRate

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If spring is in the air you don't want to be slaving over a hot oven, so make the most of seasonal lamb the easy way with this lazy roast

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Ingredients

Nutrition

Units:

MetricUS

1 large leg of lamb

about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1 ½kg new potatoes
400g can chopped tomato
large handful pitted baby kalamata olives

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Nutrition: per serving

kcal685
fat36g
saturates14g
carbs32g
sugars4g
fibre3g
protein59g
salt0.54g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

SIMPLE COS SALAD

Mix 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.

Recipe from Good Food magazine, May 2008

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A star rating of 4.8 out of 5.75 ratings

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