Sunday, 14 April 2013

Greek roast lamb

Having forgotten to photograph this meal in it's finished state, we will have to make do with the preparatory stage photograph. I liked the simplicity of this meal, just bunging the above roasting tray in the oven then making a tomato and olive sauce with the juices from the meat. It is highly flavoured with garlic and oregano, but I enjoyed the change from the usual roast lamb and roast vegetables. Although a traditional roast lamb dinner is a hard meal to beat. I found the recipe on the BBC Goodfood website. I used a smaller piece of lamb and reduced the cooking time. 

Serves 8
1 large leg of lamb , about 3kg
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
6 tbsp olive oil
1½kg new potatoes
400g can chopped tomatoes
large handful pitted baby kalamata olives

Heat oven to 220ºC. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 160ºC. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad

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