Roast Lamb with Oregano, Lemon and Potatoes

Serves 4:

2x 1.75kg legs of lamb

¼ cup lemon juice

½ cup olive oil

12 cloves of garlic, crushed

½ cup firmly packed fresh oregano leaves, chopped

1 tspn flaked seasalt

1 tspn crack black pepper

1 cup dry white wine or water

1kg new potatoes, washed and dried

2 tbsp torn oregano leaves, extra

¼ cup finely chopped flat-leaf parsely



Combine oil, garlic oregano seasalt and pepper in a small bowl and mix well.  In a roasting dish, rub mixture all over lamb, cover and refrigerate for 24 hours.

Spoon over any herb mixture and juice left in dish, then add white wine or water. Place lamb in a 210C oven immediately reducing to 170C, and roast for 1.5 hours. Add potatoes and extra oregano to roasting pan, season to taste and return to oven for 30-45 minutes  or until lamb is tender and well-browned. Remove lamb from pans and rest in a warm place for 15 minutes. Increase oven to 210C, and return potatoes to top shelf in the oven and roast for another 15 minutes or until tender and well browned. Transfer lamb to a large plate with potatoes. Serve potatoes sprinkled with parsley.


Suggested wine

Merlot 2008 Special

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