Greek Roast Lamb with New Potatoes and Tomato-Olive Sauce

Name: Greek Roast Lamb with New Potatoes and Tomato-Olive Sauce
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6
Ingredients: 1 unit bone-in leg of lamb; 1 kg new potatoes; 6 unit large garlic cloves; 1 unit lemon; 1 unit small bunch of oregano or thyme leaves picked; 6 tbsp olive oil; 400 g canned chopped tomatoes; 1 unit chicken stock cube or stock pot; 75 g pitted black olives; 1 unit griddled asparagus and salad to serve

A succulent leg of lamb roasted to perfection alongside tender new potatoes, finished with a zesty tomato and olive sauce. This Mediterranean-inspired feast is perfect for Sunday lunch or a special family gathering.

Servings6 Portions

Prep Time20 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

bone-in leg of lamb
1 unit
new potatoes
1 kg
large garlic cloves
6 unit
lemon
1 unit
small bunch of oregano or thyme leaves picked
1 unit
olive oil
6 tbsp
canned chopped tomatoes
400 g
chicken stock cube or stock pot
1 unit
pitted black olives
75 g
griddled asparagus and salad to serve
1 unit

Step-by-Step Instructions

Preheat your oven to 240°C (220°C fan/gas 9). In a mortar and pestle, pound the garlic, lemon zest, and half of the herbs with a pinch of salt until a paste forms. Stir in the lemon juice and 1 tablespoon of olive oil.

Using a sharp knife, pierce the leg of lamb all over to create deep slits. Rub the herb paste thoroughly over the meat, ensuring it gets deep into the slits for maximum flavor.

Place the new potatoes in a large roasting tin and toss them with the remaining olive oil and any leftover herb paste. Nestle the lamb in the center of the potatoes.

Roast for 20 minutes, then reduce the oven temperature to 180°C (160°C fan/gas 4). Continue roasting for 1 hour to 1 hour 15 minutes for medium-rare. Add 15 minutes for medium, or 25 minutes for well-done.

During roasting, baste the lamb once or twice with its own juices and turn the potatoes to ensure even browning. Once the lamb is cooked to your liking, remove it from the tin and let it rest for at least 15 minutes.