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Spring Lamb with Oregano
Serves 6
More effort
Total time:
24 hours for marinating
This simple recipe is from Sicily and works well with very young spring lamb. The fresh sunny taste of the oregano is a perfect foil for the soft lamb.
Skip to ingredients
- 1 Leg spring lamb, about 3.5kg, chump on
Half litre olive oil, plus 4-5tbsp for browning
- 1 cup fresh oregano, chopped (this can be done, as can the shallots, very quickly in the processor)
- 1 cup finely chopped shallots
- Rock salt
Method
step 1
Mix together olive oil, oregano, shallots and salt. Rub all over leg. Put meat in a bowl and cover. Place in fridge or a cool place for 24 hours.step 2
Preheat oven to 190C/170C Fanstep 3
Heat olive oil in roasting tin and brown leg on all sidesstep 4
Roast in oven for 60-75 mins for pink meat, 90 minsÃÂ for better done (see website note on roasting times)step 5
Allow to rest in a warm place for 20-30 mins before carvingstep 6
Serve this joint in the Italian way, alone, preceding it with a risotto of spring vegetables (baby broad beans, artichokes and peas are a very good combination, and a lovely colour), but you may like to have a few Jersey Royals, smothered in unsalted butter and rock salt.
