Served with a traditional garlic and potato dip, this slow-cooking Greek lamb roast is a flavour explosion. Switch up your usual Sunday roast and try out this easy but delicious dish.
- Serves6
- Cook time2 hour 30 minutes
- Prep time20 minutes, (+ 20 mins resting)
Ingredients
- 15g punnet oregano
- 2.6kg Coles Australian Lamb Leg Whole Roast
- 2 tbsp sea salt flakes
- 2 tbsp extra virgin olive oil
- 2 lemons, cut into wedges
- 2 whole garlic bulbs, halved crossways
- 200g Perino tomatoes
- 1kg washed potatoes, peeled, coarsely chopped
- 1 garlic clove, crushed
- 1/4 cup (60ml) lemon juice
- 1/2 cup (125ml) extra virgin olive oil, extra
- 1/3 cup (55g) pitted kalamata olives
- Oregano sprigs, extra, to garnish
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C.Step 2
Place 5 oregano sprigs in a large greased roasting pan. Place lamb on top. Finely chop remaining oregano and combine with sea salt flakes and oil. Rub oil mixture all over lamb. Roast for 1 1/2 hours. Add garlic bulbs and lemon to the pan. Roast for a further 1 hour or until cooked to your liking, adding tomatoes in the last 10 mins of cooking. Cover loosely with foil. Set aside for 20 mins to rest.
Step 3
Meanwhile, cook the potatoes in a saucepan of salted boiling water for 6 mins or until tender. Drain. Mash until smooth. Stir in the crushed garlic, lemon juice and 1/3 cup (80ml) of the extra oil. Season. Drizzle with remaining extra oil.Step 4
Serve the lamb with garlic, lemon wedges, tomato, olives, skordalia and extra oregano sprigs.
