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Greek Style Lamb Leg Roast

Greek Style Lamb Leg Roast

4.4
(9)
  • 15 minutes
  • 100 minutes

An easy roast, full of Greek flavours. This one pan meal is perfect for a lazy Sunday or for entertaining this easter.

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Ingredients

1.8-2kg lamb leg
2 tsp garlic powder
1 tsp paprika
2 tsp oregano
2 tbsp olive oil
1 punnet (300g) vine ripened cherry tomatoes
1 garlic bulb, cut in half
½ cup green Sicilian olives
1 kg potatoes, peeled and quartered
1 lemon, sliced
1 cup chicken stock
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Preheat the oven to 200°C.
  2. Place the potatoes in a large pot filled with water over heat. Bring to a boil and let it cook for 10 minutes. Drain and allow to steam dry. Season in a bowl with salt, pepper and toss with a drizzle of olive oil until potatoes are evenly coated in it.
  3. In a small bowl combine garlic powder, paprika, oregano, olive oil and season with salt and pepper. Rub seasoning all over the lamb until evenly coated.
  4. Place the lamb leg in a large baking tray, then add the tomatoes, garlic, olives, parboiled potatoes, lemon, and chicken stock. Place in the oven for 1 hour 15 minutes for medium. Cook for a further 15 minutes if you prefer it well done.

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