Marinated roast lamb with oregano, garlic and lemon
Nothing suits lamb more than a punchy herb, such as oregano, and this great dish is better if you marinate the lamb overnight.
Preparation time: 15 minutes plus marinating Cooking time: around 1 hour 10 minutes Serves 8
leg of lamb, butterfly boned, around 1.2 to 1.4kg (2lb 12oz to 3lb 4oz) boned weight
4 garlic cloves, crushed
big handful chopped fresh oregano
zest and juice 1 lemon
3tbsp olive oil
1 Open out the lamb, skin side down. Make slashes in the flesh, but not cutting through to the skin. You'll see it's uneven, so cut well through the thicker bits to ensure the marinade will permeate. Mix together the remaining ingredients then, with your hands or a spatula, rub most of the marinade into the flesh. Roll up the lamb and tie with butcher's string – another pair of hands will come in useful here. Put into a non-metallic bowl, then make a few narrow slashes into the skin and rub in any remaining marinade and juice. Cover with clingfilm and marinate for at least 3 hours, but preferably overnight.
2 To cook the lamb, preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Get the lamb to room temperature then roast for 20 minutes, then turn the oven down to 180 C, 160 C fan, 350 F, gas 4 and roast for a further 50 minutes. This will give you lamb which is only slightly pink. Cook for 10 minutes less for pink lamb and 10 more for well done. Allow the lamb to rest in the tin for 10 to 15 minutes before carving. Serve with the roasting juices poured over.
Per serving: 300cals, 21g fat, 8g saturated fat, 0g carbohydrate
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