Greek roast lamb with potatoes, lemon and olives

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How to make Greek roast lamb with potatoes, lemon and olives

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 1:30
  • Total Time : 1:55

Ingredients

  • 1/3 cup oregano leaves
  • 1 lemon, zested, juiced
  • 3 garlic cloves
  • Salt and pepper
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon red wine vinegar
  • 2kg Coles Australian Leg of Lamb, bone in
  • 6 small oregano sprigs, extra
  • 1kg baby potatoes, scrubbed, halved
  • 1 large lemon, extra, cut into 1cm rounds
  • 3/4 cup (115g) pitted Kalamata olives
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 200C. Place oregano, lemon zest, garlic and a pinch of salt in a mortar and pestle. Pound until a paste forms. Add the oil, lemon juice and red wine vinegar and stir to combine. Season with pepper.
  • Step 2 Make six 2cm-deep and 2cm-wide cuts in the lamb. Rub half the marinade over the lamb, massaging it into the cuts. Press an oregano sprig into each cut. Place lamb in a roasting pan.
  • Step 3 Toss the potato in a bowl with remaining marinade. Arrange the potato around the lamb and top with lemon slices. Roast for 1 hour and 20 minutes for medium, basting occasionally with pan juices. Transfer lamb to a plate. Cover with foil and set aside for 15 minutes to rest.
  • Step 4 Meanwhile, toss potato in pan juices. Add olives and return to the oven for 10-15 minutes or until tender and cooked through. Carve lamb and divide lamb and potato among serving plates. Serve with steamed green beans.

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