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Greek-Style Roast Leg of Lamb recipe with Lemon and Garlic New Potatoes

Let this herby marinade work its magic on the rich meat for mouthwatering results.

Serves 6 Total Time 1hr 30 mins + marinating time

Ingredients

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  • 6 garlic cloves, finely grated 
  • 6 tbsp olive oil
  • 2 tbsp dried oregano
  • the zest and juice of 1 lemon 
  • 1 leg of lamb (approx. 2kg)
  • 1kg of charlotte potatoes
  • 1 lemon, sliced
  • 2 sprigs of rosemary
  • 300g purple sprouting broccoli 
  • 150g kale, tough stalks removed and torn

Instructions

  1. Marinate the lamb the night before. In a bowl, whisk the garlic, olive oil, oregano, lemon zest and juice with a good pinch of sea salt and black pepper.
  2. Place the lamb in a large roasting tin and pierce the flesh all over with the tip of a sharp knife. 
  3. Pour over two-thirds of the marinade. and rub all over. Cover and refrigerate overnight, keeping the rest of the marinade in the fridge for later.
  4. Preheat the oven to 240°C/220°C fan/Gas Mark 9. Add the rest of the marinade to the roasting tin along with the potatoes, sliced lemon and rosemary.
  5. Mix everything in the marinade and spread out around the lamb.
  6. Place the roasting tin into the oven for 15 mins, then reduce the heat to 180°C/160°C fan/Gas Mark 4 and cook for another 45 mins for blushing lamb.
  7. Turn the potatoes halfway through.
  8. Remove the lamb and potatoes from the roasting tin, keeping them warm. Let the meat rest while you cook the greens.
  9. Add the broccoli and kale to the roasting tin, tossing them in the cooking juices. Place in the oven for 15-20 mins, or until the broccoli stems are tender.
  10. Serve the lamb alongside the potatoes and vegetables.
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