Oregano and garlic roasted lamb
- 15ml (1 tbsp) dried oregano leaves
- 1 head garlic cloves, separated
- 30ml (2 tbsp) lemon rind, finely grated
- 80ml (? cup) lemon juice
- 150ml olive oil
- sea salt and cracked black pepper, to taste
- 1,2kg leg of lamb
- 1kg baby potatoes
- lemon wedges, for roasting
Place the oregano, garlic, lemon rind, lemon juice, 125ml (½ cup) olive oil, saltand pepper in a non-metallic bowl and stir to combine. Place 30ml (2 tbsp) of the oregano mixture in the centre of the leg of lamb and secure with kitchen string. Pour the remaining oregano mixture over the leg of lamb and place in a baking dish lined with baking paper. Cover and refrigerate for 2 hours.
Preheat the oven to 180°C. Heat a large non-stick frying pan over high heat with the remaining oil and cook the leg of lamb until browned,about 2 minutes on each side.
Place the potatoes in the baking dish and toss to combine. Add the lemon and lamb, and roast until cooked to your liking, about 50 – 60 minutes for medium.