Spring Roast - Greek Lamb
Spring is upon us and that means fresh fruit and veges galore! We can start thinking about long summer nights on the deck cooking from the barbie.
The start of spring still has that winter chill but as the nights get lighter our meals can too! This Greek Roast Lamb from the BBC Good Food Magazine is the perfect combination of a light spring meal while still having that cold winter night roast dinner vibe. Without it being too heavy or rich!
- 1 large leg of lamb, about 3kg/6lb 8oz [order your lamb here]
- 6 garlic cloves
- 1 bunch oregano
- zest and juice 1 lemon
- 6 tbsp olive oil
- 1½ kg new potatoes
- 400g can chopped tomato
- large handful pitted baby kalamata olives
Heat oven to 240C/fan 220C/gas 9. 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 180C/fan 160C/gas 4. 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 or heat, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce with a simple side salad.
We would love to see your Spring Greek Lamb creations! Simply post a picture of your meal and tag @halswellbutchery on Facebook!
If you have any tips trick or questions for roasting lamb, leave them in a comment below.