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Greek-style roast lamb & new potatoes with tomato olive sauce

Roast leg of lamb, with slices cut out, with a bowl of olive tomato sauce and a bowl of potatoes next to it

Greek-style roast lamb & new potatoes with tomato olive sauce

Name: Greek-style roast lamb & new potatoes with tomato olive sauce
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 6 large garlic cloves; 1 lemon zested and juiced; small bunch of oregano or thyme leaves picked; 6 tbsp olive oil; 1 bone-in leg of lamb (about 2kg); 1kg new potatoes; 400g can chopped tomatoes; 1 chicken stock cube or stock pot; 75g pitted black olives; griddled asparagus and salad to serve

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 50 mins

A star rating of 5 out of 5.1 ratingRate

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Upgrade your Sunday roast with this Greek-inspired, garlic and herb roasted leg of lamb and new potatoes, served with a black olive tomato sauce.

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Alternatives

Complete the dish

Try this Greek-style roast lamb & new potatoes with tomato olive sauce, then try our lamb, harissa & cauliflower shepherd's pie, lamb suya, fragrant lamb kofta curry and lamb bhuna. Next, try our lamb biryani, leftover lamb curry and Greek lamb with orzo.

Ingredients

Nutrition

Units:

MetricUS

6 large garlic cloves
1 lemon

zested and juiced
small bunch of oregano or thyme

leaves picked
6 tbsp olive oil
1 bone-in leg of lamb

(about 2kg)
1kg new potatoes
400g can chopped tomatoes
1 chicken stock cube or stock pot
75g pitted black olives
griddled asparagus and salad

to serve

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Nutrition: per serving

kcal705
fat40g
saturates13g
carbs29g
sugars5g
fibre5g
protein54g
salt1.14g

Method

step 1

Heat the oven to 240C/220C fan/gas 9. Using a mortar and pestle, pound the garlic, lemon zest and half the herbs with a pinch of salt. Mix in the lemon juice and 1 tbsp oil. Pierce the leg of lamb all over with a knife and rub with the herb paste, getting into the slits.
step 2

Put the potatoes in a roasting tin and toss in the remaining olive oil plus any remaining herb paste. Nestle the lamb among the potatoes, roast for 20 mins, then reduce the temperature to 180C/160C fan/gas 4. Roast for 1 hr-1 hr 15 mins for medium-rare; add 15 mins if you prefer it medium and 10 mins more for well done. During cooking, baste the lamb once or twice with the juices and turn the potatoes. When the lamb is done, remove from the tin and leave to rest. Add the remaining herbs to the potatoes, remove from the tin and keep warm.
step 3

Scrape the roasting juices from the tin into a shallow pan. Add the chopped tomatoes, half a can of water, the stock cube and olives, then simmer gently for 10 mins. Serve the lamb with the potatoes, sauce, asparagus and a simple salad.

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