Oven-roasted Greek Lamb with garlic, oregano, salt & lemon seasoning, roast potatoes & tomato & olive sauce. A perfect change, on a Sunday afternoon.
My wife went off to the supermarket yesterday as we’d been running a little low on supplies, so off she went with free reign. Get what you can was the clear message and she returned with lots of different things to cook up and one of the items was half a Leg of Lamb. Perfect for this Oven-Roasted Greek Lamb.
I love lamb, but we don’t eat it that often for various reasons, but it was available on the meat counter and she grabbed it. Usually we have a Lamb Sunday lunch with mint sauce, roast potatoes and gravy, but we thought we’d try something a little different and found some fantastic recipes with a Greek Influence.
Pretty much every recipe I read had – Garlic, Oregano, Lemon, and Oil. (with a pinch of salt for added value). I rubbed this over the lamb with love, care and attention. The rest was pretty easy, throw it in the oven and let it cook 🙂
I did have a good read through Scrummy Lanes Blog on Easy Slow Roast Lamb but didn’t have the time to cook it, but will definitely be revisiting the page at some point, so have a look through that Blog if you get chance.
I then came across the BBC Good Food Recipe which is an obvious place to start if you’re struggling, and they added tinned chopped tomatoes with Olives in at the end to give it a bit of sauce, which I thought was a great idea. So you here you have it, my rough attempt, hope you like it!
- 1 x 850g Half Leg of Lamb
- 750g of Potatoes
- 200g tinned tomatoes
- Handful of Green Olives
- 4 x Garlic Cloves
- Dried Oregano… it’s all I had 🙁
- Zest of Half a Lemon (the juice too at some point)
- Pinch of Salt
- Olive Oil
- Pre-heat the oven to 220C/228F
- Make the marinade by mashing the garlic, salt, lemon zest, Tbsp of Oregano and the juice of the lemon into a bowl.
- Stab the Lamb and rub the mixture all over before putting in to the oven. Leave this while you prepare the potatoes.
- Remember to wash your hands…
- Peel the potatoes and half any that are oversized – we all know how big we like our roast potatoes…right?
- Put all of this into a roasting tin, surrounding the lamb in the middle with the potatoes. I then drizzle more olive oil over the potatoes and sprinkled some oregano, salt and pepper
- Let this cook for 20 minutes on 220C before reducing down to 160C for around 50 minutes (our Lamb was 800g) *Its usually 25 minutes per 500g plus 25minutes*
- Take the Lamb out once cooked and let this rest with foil over, put the cooked potatoes to one side.
- With the roasting tin, put this onto the hob and pour in 200g of tinned tomatoes and a handful of olives.
- Let this simmer for around 3 minutes.
- Once ready, Carve up as much Lamb as you can eat, add your potatoes to the plate and use as much of the tomato and olive sauce as you like. All done.
As a rough guide for the Lamb, it's usually 25 minutes per 500g plus 25minutes. I left mine longer as I wanted it Medium to Well. Shoot me, I know. But adapt your cooking time to suit your taste!
Amount Per Serving: Calories: 358Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 450mgCarbohydrates: 59gFiber: 8gSugar: 5gProtein: 11g
This data was provided and calculated by Nutritionix on 5/4/2020
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