Name: Greek roast lamb with potatoes, lemon and olives
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 1
Cuisine: greek
Ingredients: 82.50 ml oregano leaves; 1 lemon, zested, juiced; 3 garlic cloves; Salt and pepper; 60ml olive oil; 20.00 ml red wine vinegar; 2kg Leg of Lamb, bone in; 6 small oregano sprigs, extra; 1kg baby potatoes, scrubbed, halved; 1 large lemon, extra, cut into 1cm rounds; 115g olive; Steamed green beans, to serve

Greek roast lamb with potatoes, lemon and olives

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Prep Time:
25 minutes

Cook Time:
90 minutes

Total Time:
115 minutes

Tender roasted lamb with flavorful marinade, served with olives, potatoes, garlic, and citrus.

Ingredients:

82.50 ml oregano leaves
3 garlic cloves
Salt and pepper
20.00 ml red wine vinegar
2kg Leg of Lamb, bone in
6 small oregano sprigs, extra
1kg baby potatoes, scrubbed, halved
1 large lemon, extra, cut into 1cm rounds
115g olive
Steamed green beans, to serve

Instructions:

Preheat the oven to 200C. Combine oregano, lemon zest, garlic, and a pinch of salt in a mortar and pestle. Pound until a fragrant paste forms. Mix in oil, lemon juice, and red wine vinegar until well combined. Season with pepper to taste.
Score the lamb with six 2cm-deep and 2cm-wide cuts. Massage half of the marinade into the lamb, ensuring it gets into the cuts. Insert an oregano sprig into each cut. Place the lamb in a roasting pan.
Coat the potato in the remaining marinade and place them around the lamb. Top with lemon slices. Roast for 1 hour and 20 minutes for medium doneness, basting with pan juices as needed. Then, transfer the lamb to a plate, cover with foil, and let it rest for 15 minutes before serving.
Toss the potatoes in the flavorful pan juices, mix in the olives, and place back in the oven for 10-15 minutes until tender. Carve the lamb, distribute it with the potatoes onto plates, and serve alongside steamed green beans.

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