Greek Style Easter Lamb

Prep Time : 15 Minutes

Cook Time : 1 Hour 45 Minutes

 

Ingredients:

1 large Leg of Lamb about 3 kgs

6 garlic cloves

1 bunch oregano

zest and juice of 1 lemon

6 tbsp olive oil

1&1/2 kg new potatoes

400 g chopped tomatoes

large handful pitted baby Kalamata olives

 

Directions :

Heat oven to 240 C /fan 220 C/gas 9.

Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, the add the lemon juice and a drizzle of olive oil.

Stab the Lamb Leg all over with a sharp knife, then push as much of the herb paste as you can into holes.

Tip the potatoes into a large roasting tin and toss in the remaining olive oil and any remaining herb paste.

Nestle the Lamb Leg  amongst the potatoes, roast for 20 mins, then reduce the temperature to 180 C/fan 160 C/gas mark 4.

Roast for 1 hr 15 mins for medium-rare, adding another 15 mins 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 tin and let rest.

Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm

Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins.

Serve the lamb with the potatoes and sauce and a simple salad