Greek Roast Lamb Recipe

Bring the family together this Easter and dig in to a mouth-watering Greek roast lamb with plenty of garlic and zesty lemon flavour.

Ingredients:

• 1 large leg of lamb, about 3kg/6lb 8oz
• 6 garlic cloves
• 1½ kg new potatoes
• zest and juice 1 lemon
• large handful pitted baby kalamata olives
• 400g can chopped tomato
• 6 tbsp olive oil
• 1 bunch oregano

Method:

1. Heat fan-forced oven to 240℃ or  220℃ for a gas oven. In a mortar and pestle, pound half the oregano, lemon zest, garlic and a pinch of salt. Add lemon juice and a splash of olive oil. Use a sharp knife to make incisions into the lamb all over and push in the herb paste 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 mins, then reduce the temperature to 180℃ for fan-forced and  160℃ for gas. 
3. Roast for 1 hr 15 mins for medium-rare, (add 15 mins for medium). Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is cooked to your liking, remove from the tin and allow it to rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
4. 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. 
5. Enjoy your Greek lamb roast.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.