Roast lamb with lemon oregano potatoes and roast tomatoes

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How to make Roast lamb with lemon oregano potatoes and roast tomatoes

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 2:00
  • Total Time : 2:30

Ingredients

  • 1kg brushed potatoes, peeled, chopped
  • 1 large lemon, sliced
  • 1 garlic bulb, halved
  • 1/4 cup oregano, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2.5kg Coles Australian Whole Lamb Leg
  • 250g cherry truss tomatoes
  • 1/3 cup (55g) pitted kalamata olives
  • Oregano sprigs, to serve

Method

  • Step 1 Preheat oven to 180C. Place potatoes, lemon and garlic in a large roasting pan. Combine chopped oregano, oil and lemon juice in a small jug. Season. Place lamb leg over the potatoes. Drizzle lamb and potatoes with oil mixture. Roast for 1 3/4 hours, tossing potatoes occasionally.
  • Step 2 Add tomatoes and olives to the pan. Roast for a further 15 mins or until lamb is cooked to your liking. Set lamb aside, covered with foil, for 15 mins to rest.
  • Step 3 Serve lamb and roasted vegetables topped with oregano sprigs.

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