Coles

  1. Home
  2. Recipes and inspiration
  3. Roast lamb with lemon-oregano potatoes and roast tomatoes

Roast lamb with lemon-oregano potatoes and roast tomatoes

Skip to IngredientsSkip to Method

This zesty Roast lamb with lemon-oregano potatoes and roast tomatoes recipe is sure to hit the spot.

  • Serves6
  • Cook time2 hour
  • Prep time15 minutes, (+ 15 mins resting time)
Roast lamb with lemon-oregano potatoes and roast tomatoes

Ingredients

  • 1kg brushed potatoes, peeled, chopped
  • 1 large lemon, sliced
  • 1 garlic bulb, halved
  • ¼ cup finely chopped oregano
  • 2 tbs olive oil
  • 1 tbs lemon juice
  • 2.5kg Coles Australian Whole Lamb Leg
  • 250g cherry truss tomatoes
  • ⅓ cup (55g) pitted kalamata olives
  • Oregano sprigs, to serve

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

  1. Step 1

    Preheat oven to 180°C. Place potatoes, lemon and garlic in a large roasting pan. Combine chopped oregano, oil and lemon juice in a small jug. Season. Place lamb leg over the potatoes. Drizzle lamb and potatoes with oil mixture. Roast for 1¾ hours, tossing potatoes occasionally.

  2. Step 2

    Add tomatoes and olives to the pan. Roast for a further 15 mins or until lamb is cooked to your liking. Set lamb aside, covered with foil, for 15 mins to rest.

  3. Step 3

    Serve lamb and roasted vegetables topped with oregano sprigs.