Lamb Leg Roast With Lemon & Garlic
Enjoy all the comfort of a real family meal with this delicious Lamb Leg Roast
Ingredients
- 2 cup frozen mint peas
- 1 tbs dried oregano
- 1 bunch oregano, leaves picked
- 4 lemons
- 12 potatoes, sliced at 5mm intervals
- 1/4 cup olive oil
- 5 cloves garlic, crushed (save 1 unpeeled garlic bulb for later)
- 2kg leg of lamb
Method
- Preheat oven to 220°C.
- Combine dried oregano, garlic, zest of 1 lemon, 2 tbs lemon juice and 1 tbs oil in a small bowl. Place lamb in a large baking dish and rub with oregano mixture. Season. Place potatoes on a baking tray. Drizzle with remaining oil and season. Bake both lamb and potatoes for 1 hour.
- Reduce oven to 200°C. Slice remaining lemons and arrange over lamb. Add garlic to potatoes. Cook for a further 45 minutes, adding oregano leaves for the last 5 minutes of cooking, or until lamb is cooked through and potatoes are golden and crisp. Stand, loosely covered, for 10 minutes.
- Meanwhile, cook peas as per packet instructions. Serve lamb with potatoes, garlic and peas, drizzled with pan juices.
