Roast Leg of Lamb With Potatoes |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Best with an easy carve leg Ingredients:
2 kg leg of lamb |
4 garlic cloves, sliced |
1 lemon, juice and zest of, finely grated |
100 ml olive oil |
2 tablespoons rosemary, coarsely chopped |
2 tablespoons oregano, coarsely chopped |
2 teaspoons dried oregano |
3 teaspoons sweet paprika |
4 red potatoes, cut into wedges |
100 g feta, crumbled |
Directions:
1. Preheat oven to 180°C Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 tsp paprika, 1 tsp sea salt and 1/4 tsp freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.
2. Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil and cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rid and 2 tsp sea salt. Toss to combine, set aside.
3. Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.
4. Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.
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