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Member recipe

Spring Lamb with Oregano

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Serves 6

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.

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  • 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


    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.
    2. Preheat oven to 190C/170C Fan
    3. Heat olive oil in roasting tin and brown leg on all sides
    4. Roast in oven for 60-75 mins for pink meat, 90 mins™ for better done (see website note on roasting times)
    5. Allow to rest in a warm place for 20-30 mins before carving
    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.

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