There’s nothing like a roast dinner to warm the soul on a chilly winter’s day. This roast lamb is simple to make and deeeelicious!
Ingredients
- 1 large leg of lamb, approx 3kg
- 6 garlic cloves, minced (cut 1 clove into thin wedges)
- 1 bunch rosemary
- 1 bunch oregano
- 1 lemon, juiced and zested
- 6 tbsp olive oil
- 1.5 kg potatoes
- 400g can diced tomatoes
- ½ cup pitted kalamata olives
Method
- Preheat oven to 240°C. Combine minced garlic, lemon zest, half the oregano and a pinch of salt with pestle and mortar.
- Mix in lemon juice and 1-2 tbsp of olive oil.
- Score lamb with a small, sharp knife and stuff holes with herb paste. Insert garlic wedge and small sprig of rosemary.
- Toss potatoes in remaining olive oil and herb paste. Place lamb in the centre and roast for 20 mins, then reduce temperature to 180C for 1.5 to 2+ hours*.
- Baste every 30 min and shuffle potatoes. Remove lamb and let rest.
- Simmer tomatoes and olives in pan juice over medium heat. Serve with potatoes, sliced roast lamb and your favourite greens.
Recipe courtesy of Fresh Meats, Maroochydore
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