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Prep Time: 10 Minutes Cook Time: 80 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A yummy lamb recipe. Leftovers will store in the fridge for 3 days Ingredients:
2 kg leg of lamb |
1 lemon, halved |
2 1/2 tablespoons olive oil |
1 clove garlic, crushed |
6 brushed potatoes, peeled and cut into thirds |
1 tablespoon dried oregano |
1 bunch baby carrots |
Directions:
1. Preheat oven to 220C.
2. Place lamb in a large baking dish.
3. Use a sharp knife to make 10 x 4cm incisions in lamb.
4. Juice 1 lemon half.
5. Combine with 1 tablespoon oil, garlic, salt and pepper.
6. Cut remaining lemon into 10 small pieces.
7. Push lemon pieces into incisions.
8. Brush lamb with oil mixture and roast for 15 minutes.
9. In remaining oil, toss potatoes, oregano, salt and pepper.
10. Arrange potatoes around lamb.
11. Return to oven and roast for 40 minutes.
12. Add carrots to roasting pan with lamb and potatoes.
13. Roast a further 20 minutes.
14. Remove lamb from oven.
15. Increase oven temperature to 230C Cook potatoes and carrots a further 15 minutes or until crisp.
16. Cover lamb loosely with foil and rest for 15 minutes.
17. Carve lamb.
18. Serve with potatoes and carrots.
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