By his own self-admission, Harry’s pretty lazy, and… well… Spring is no fun if you have to do a load of cooking! So when we asked him to share one of his favourite recipes, he chose something that pretty much cooks itself. Typical.
Harry’s Greek Roast Lamb
Ingredients:
- 1 large leg of lamb
- About 3kg/6lb 8oz
- 6 garlic cloves
- 1 bunch oregano
- Zest and juice 1 lemon
- 6 tbsp olive oil
- 1½ kg new potatoes
- 400g can chopped tomato
- large handful pitted baby kalamata olives
Method
1. Heat oven to 240C/fan 220C/gas 9.
2. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
3. Tip the potatoes into a large roasting tin, and then toss in the remaining olive oil and any remaining herb paste.
4. Put the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hour 15 mins for medium rare, adding another 15 mins if you prefer your lamb medium.
5. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
6. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.
TOP TIP: Why not combine this beautiful spring dish, with a spring onion and feta cheese salad (tossed with cos lettuce and 100ml of olive oil & 2 tbsp of white wine vinegar) - it’s one of our favourites… but only if you can be bothered, as this bit certainly doesn’t cook itself.
