In spring, you don't want to slave over a hot oven, so make the most of seasonal lamb with this slow roast.
INGREDIENTS
– 1 large leg of lamb, about 3kg/6lb 8oz– 6 garlic cloves– 1 bunch oregano– zest and juice 1 lemon– 6 tbsp olive oil– 1 ½kg new potatoes– 400g can chopped tomato– large handful pitted baby kalamata olives
INSTRUCTIONS
Step 1
Heat oven to 240C/fan 220C/gas. 9. After pounding garlic, half the oregano, lemon zest, and a bit of salt in a pestle and mortar, add lemon juice and olive oil.
Step 2
Stab the lamb all over with a sharp knife, then stuff the holes with herb paste.
Step 3
Roast the lamb with the potatoes for 20 minutes, then lower the temperature to 180C/fan 160C/gas 4.
Step 4
Roast for 1 hour 15 minutes for medium-rare lamb, 15 minutes more for medium. Toss potatoes and baste lamb twice with juices.
Step 5
Remove the lamb from the tin and let it rest when done. Add the remaining oregano to the potatoes, scoop from the tin, and heat.
Step 6
Simmer the pan juices with the canned tomatoes and olives in the roasting tin over medium heat for a few minutes. Serve lamb with potatoes, sauce, and a simple salad.