Recipe: Roast lamb with lemon oregano potatoes and roast tomatoes
How to Make:
- 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.
- 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.
- 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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