Ingredients

• Zest and juice – 1 lemon
• Large leg of lamb – 1 no. (It should be approximately equal to 3 kilograms or 6 lbs and 8 oz).
• Olive oil – 6 tablespoons.
• Chopped tomato – 400 gram can.

• Garlic clove – 6 nos.
• New potatoes – 1.5 kg or 6 lbs and 5 oz.
• Oregano – 1 bunch.
• Pitted baby Kalamata olives – Handful.

Cooking guidelines

Take a pestle and mortar. Crush the garlic, half portion of the oregano, lemon zest and a pinch of salt.

Then, the lemon juice should be added. A few drops of olive oil must be added as well.

The lamb meat has to be stabbed all over using a knife. The herb paste should be inserted into the holes created on the meat.

The next step is to take a big roasting tin. The remaining olive oil needs to be tossed in. The remaining herb paste can also be added.

Then, you can combine the meat with potatoes. And it should be roasted for 20 minutes.

Reduce the temperature to a medium level. Again, it should be roasted for 75 minutes.

Now, the lamb must be basted with the juices twice. The potatoes should be tossed well.

It is the time to remove the lamb from the tin. Set aside.

The remaining oregano should be added with the potatoes.

Now, the potatoes should be scooped from the tin (keep warm).

The roasting tin must be placed over a medium flame.

The olives and tomatoes should be added to the pan.

Mix well with the pan juices. You need to simmer for 1 or to 2 minutes.

Greek roast lamb can be served with a simple salad, sauce and potatoes.