This Spring 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 that’s packed with great flavour.

Greek Roast Lamb
Recipe type: Leg of Lamb
Serves: 5
  • 1 large leg of lamb , about 6 pounds, 8 ounces / 3kg
  • 6 cloves garlic
  • 1 bunch oregano
  • zest and juice of 1 lemon
  • 6 Tablespoons olive oil
  • 3 1/2 pounds new potatoes (1 1/2 kg)
  • 14 1/2 ounce can chopped tomatoes (400g)
  • large handful pitted baby kalamata olives
  1. 1. Heat oven to 450 degrees F/240 degrees C/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.
  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 minutes, then reduce the temperature to 350 degrees F/180 degrees C/gas 4. Roast for 1 hour 15 minutes for medium-rare, adding another 15 minutes 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.
  3. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes. Serve the lamb with the potatoes and sauce and a simple salad.
Nutritional info: 685 kcalories, protein 59g, carbohydrate 32g, fat 36 g, saturated fat 14g, fibre 3g, sugar 4g, salt 0.54 g

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