| | Roast lamb with lemon oregano potatoes and roast tomatoes
Roast lamb with lemon oregano potatoes and roast tomatoes
Roast lamb with lemon oregano potatoes and roast tomatoes 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
  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.
  3. Serve lamb and roasted vegetables topped with oregano sprigs.
Time for preparing:
2 min.
Servings:
6

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
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