Spring Lamb with Oregano
- Preparation and cooking time
- Total time
- 24 hours for marinating
- More effort
- Serves 6
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 1Mix 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 2Preheat oven to 190C/170C Fan
- STEP 3Heat olive oil in roasting tin and brown leg on all sides
- STEP 4Roast in oven for 60-75 mins for pink meat, 90 minsÃÂ for better done (see website note on roasting times)
- STEP 5Allow to rest in a warm place for 20-30 mins before carving
- STEP 6Serve 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.
