Name: Roast lamb with lemon oregano potatoes and roast tomatoes
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 1
Cuisine: greek
Ingredients: 1kg brushed potatoes, peeled, chopped; 1 large lemon, sliced; 1 garlic bulb, halved; 62.50 ml oregano, finely chopped; 36.40 gm olive oil; 21.00 gm lemon juice; 2.5kg Whole Lamb Leg; 250g cherry truss tomatoes; 55g olive; Oregano sprigs, to serve

Roast lamb with lemon oregano potatoes and roast tomatoes

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Prep Time:
30 minutes

Cook Time:
120 minutes

Total Time:
150 minutes

Lemon and oregano create a heavenly flavor combination for a classic lamb roast.

Ingredients:

1kg brushed potatoes, peeled, chopped
1 large lemon, sliced
1 garlic bulb, halved
62.50 ml oregano, finely chopped
2.5kg Whole Lamb Leg
250g cherry truss tomatoes
55g olive
Oregano sprigs, to serve

Instructions:

Preheat the oven to 180C. Arrange potatoes, lemon, and garlic in a large roasting pan. Mix chopped oregano, oil, and lemon juice in a small jug. Season to taste. Lay the lamb leg over the potatoes and drizzle with the oil mixture. Roast for 1 3/4 hours, stirring potatoes occasionally.
Place the tomatoes and olives in the pan and roast for an additional 15 minutes or until the lamb is cooked to your desired level. Rest the lamb, covered with foil, for 15 minutes before serving.
Present a dish of succulent lamb and tender roasted vegetables garnished with fresh oregano sprigs.

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