‘Greek Style’ Roast Leg of Lamb
Lamb is a much a part of Easter as chocolate. Enjoy this leg with friends and family.
- Serves: 6 - 8 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
1 Tbsp (15 ml) rosemary, chopped
zest of 1 lemon
salt & black pepper
1 Tbsp (15 ml) dried Greek oregano
juice of 4-6 lemons
1 C (250 ml) olive oil
6 tomatoes, grated
5 cloves garlic, sliced into quarters
15-20 sprigs rosemary
mirepoix (1 large onion, 1 large carrot, 2 sticks celery, 1 leek cleaned and sliced)
3 tomatoes, diced
10-12 baby potatoes
1 C (250 ml) water
Note: remove the leg of lamb from the fridge an hour before cooking to allow it to reach room temperature.
Preheat the oven to 180 °C
While the oven is preheating make the basting sauce by combining all of the ingredients in a bowl. Set aside until ready to use.
Turn the heat down to 165 °C.
Make small incisions in the flesh of the lamb on both sides. Insert the garlic slices into the incisions.
Season the lamb leg well with salt, pepper.
Place the leg of lamb on a bed of rosemary, the mirepoix and the diced tomato. Roast for 1.5 hours, turning and basting the lamb every half hour.
Scatter the baby potatoes around the lamb and pour in the water. Add a little more water if it becomes too dry.
Finish at 190 °C for about 20 minutes. If you enjoy your lamb a little extra well done, cook for an additional half hour.
When the lamb is cooked, remove from oven and allow to rest for 10-12 minutes before carving.