Greek-style lamb roast

Chef: Sunsweet

Prep: 10 mins

Cook: 70 mins

This roast lamb is great for Sunday lunch or when you have family over and want to impress.

1 Leg of lamb, bone in

Handful of fresh rosemary

2 tbsp fresh oregano (dried is also fine)

3 cloves of garlic

Olive oil

2 lemons

Salt and pepper

Baking dish for lamb

Small bag of baby potatoes cut into halves

2 carrots peeled and cut into strips

Preheat the oven to 190°C / 375°F / Gas mark 5.

Line a baking tray with greaseproof paper and set aside.

Remove the lamb from the refrigerator for half an hour before cooking.

Cut the cloves of garlic into quarters, then with a knife make slits into the lamb, pressing the garlic into those slits.

Place the lamb into a baking dish and sprinkle the fresh rosemary and oregano on the meat. Turn the meat over and cover the underside with the herbs too.

Cut the lemons in half and squeeze the juice directly onto the lamb.

Pour enough olive oil over the lamb to coat it.

Add salt and pepper.

Using your hands, massage the lamb thoroughly with the herbs, lemon juice, salt, pepper and oil until it is all completely coated.

Place the vegetables around the lamb in the same dish, stir them within the dish to coat them with the oil and seasonings.

Place in the oven for 1 hour 10 minutes. Make sure to turn the vegetables half way through the cooking time.

They may cook before the lamb is done, remove them from the oven and wrap into foil until the lamb is done.

Preparation Time
10 minutes

Cooking Time
70 minutes

Main ingredients
Vegetables, Lamb

Recipe Type
Family Dinners

Cuisine
Traditional Irish

Level of Difficulty
Easy

If your vegetables cooked before the lamb, leave the oven on and place the foiled vegetables into the oven reducing the heat to stay warm while the lamb rests.