Slow roast Greek-style leg of lamb is marinated in garlic, lemon and herbs then slow roasted for all that wonderful flavour over crunchy, sticky potatoes
- a whole leg of lamb (around 2.2kg), bone-in
- 1kg king Edward potatoes, peeled and halved
- a large handful of fresh oregano
- 1½tbsp sunfower oil
- 5 garlic cloves, roughly chopped
- 25g oregano, leaves only 15g mint, leaves only
- zest and juice of 2 lemons
- 1 cinnamon stick, roughly broken
- ¼tsp ground cinnamon
- 4tbsp extra virgin olive oil
Marinated in garlic, lemon and herbs, this lamb will be bursting with delicious flavour and the meat is wonderfully tender thanks to its slow cooking time. Serve it up with a pile of sticky potatoes and watch the family tuck in this Easter Sunday for a job well done.
- In a food processor, blend all the marinade ingredients until smooth. Using a sharp knife, make small slashes over the lamb, rub with the marinade and set aside in the fridge overnight. Allow to come to room temperature before roasting.
- Heat the oven to 200C, gas 6. Lay the potatoes in a large roasting tin and put the meat on top on a rack. Sprinkle over the oregano, drizzle with any extra marinade and the oil, season and add 4tbsp water to the tin. Roast for 20 minutes then turn down the oven to 180C, gas 4 and roast for 1 hour and 25-35 minutes. Leave to rest for 15 minutes before carving. Serve with spring vegetables.
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