The tricks to this roast's success are a coating of olive oil, oregano, salt and pepper, as well as studding the lamb with garlic cloves before it goes in the oven.
- 2.2 kg leg of lamb
- ½ tsp salt
- ¼ tsp pepper
- 5 cloves garlic, sliced thinly plus an extra 3 cloves, minced
- 1 tbsp dried oregano
- ⅓ cup (80 ml) olive oil
- 1.4 kg floury potatoes, peeled and cut into quarters lengthwise
- ½ cup (125ml) lemon juice
- ¾ cup (180 ml) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 230°C (450°F). Rub the salt and pepper all over the lamb leg. Using a sharp knife, make several incisions on all sides of the leg of lamb and insert garlic slices.
- In a small bowl, mix the oregano and olive oil. Brush lamb with half the oil mixture
- Place lamb in a roasting pan and place in the oven for 15-20 minutes. Remove and set aside. Reduce oven to 160°C (350°F).
- Add potatoes, reserved olive oil mixture and minced garlic to a large bowl and toss to combine.
- Arrange potatoes around lamb. Pour the lemon juice over top of lamb and potatoes. Pour water over potatoes.
- Roast at lamb and potatoes for a further 1 ½ hours, basting periodically.
- Leave to rest for 15 minutes before slicing.