Lemon & Oregano Lamb

Ingredients for 4 to 6 people

  • 1 ½ cups of fresh lemon juice
  • 3 springs rosemary
  • 4 fat cloves garlic
  • 125ml or ½ cup of olive oil and some extra for the potatoes
  • 2 heaped tablespoons of dried oregano (Greek dried oregano is the best)
  • 1.5kg leg of lamb
  • 1.2kg potatoes, cut into nice big chunks
  • Salt & Pepper to taste

Preheat the oven at 200 degree centigrade.

Mix the lemon juice, olive oil, 1 heaped tablespoon of dried oregano in a bowl. Place the lamb on a tray.

Using a knife, cut small incision on the meat.

Pour the marinade over the lamb and push some of it in the incisions. Slice the garlic. Add the sliced garlic inside the incisions along with some rosemary.

Turn it over a couple of times to coat well. Rub salt and pepper all over the lamb.

Cover the lamb with a sheet of greaseproof paper and then with foil, making sure the foil is covering your tray tightly. Bake for half an hour at 200 degrees. Then turn the oven down to 180 degrees centigrade and bake for 1 1/2 hours.
After 1 1/2 hours, turn the lamb over and cover again. Return to the oven and bake for another 2 hours.

In the meantime, place your nice big chunks of potatoes in a bowl, drizzle with 4 tablespoons of olive oil, salt, pepper and add the remaining 1 heaped teaspoon of dried oregano. Mix well and add the potatoes to the dish. Cover again and bake for another hour and a half, turning the potatoes once during this time. Remove the foil and greaseproof paper, shuffle the potatoes and put back in the oven for another 30 minutes or so until they turn golden brown.

Remove from the oven and rest the lamb for 10 minutes before tucking in. My favourite accompaniments for this wonderful and simple dish? A Greek salad with lots of feta, fresh bread and a glass of red wine…and that’s it…I am back home!