Greek Roast Lamb With Potatoes, Lemon And Olives

A classic lamb, slathered and roasted in marinade, served with olives, roasted potato, garlic and lemon.

The ingredient of Greek Roast Lamb With Potatoes Lemon And Olives

• 1 3 cup oregano leaves
• 1 lemon zested juiced
• 3 garlic cloves
• salt and pepper
• 1 4 cup 60ml olive oil
• 1 tablespoon red wine vinegar
• 2kg coles australian leg of lamb bone in
• 6 small oregano sprigs extra
• 1kg baby potatoes scrubbed halved
• 1 large lemon extra cut into 1cm rounds
• 3 4 cup 115g pitted kalamata olives
• steamed green beans to serve

The Instruction of greek roast lamb with potatoes lemon and olives

• preheat oven to 200c place oregano lemon zest garlic and a pinch of salt in a mortar and pestle pound until a paste forms add the oil lemon juice and red wine vinegar and stir to combine season with pepper
• make six 2cm deep and 2cm wide cuts in the lamb rub half the marinade over the lamb massaging it into the cuts press an oregano sprig into each cut place lamb in a roasting pan
• toss the potato in a bowl with remaining marinade arrange the potato around the lamb and top with lemon slices roast for 1 hour and 20 minutes for medium basting occasionally with pan juices transfer lamb to a plate cover with foil and set aside for 15 minutes to rest
• meanwhile toss potato in pan juices add olives and return to the oven for 10 15 minutes or until tender and cooked through carve lamb and divide lamb and potato among serving plates serve with steamed green beans

Nutritions of Greek Roast Lamb With Potatoes Lemon And Olives

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