This is a simple roast that’s just as at home in the winter as in the summer with the bright, lemony potatoes that pull everything together. Remove the lamb for the final 15 minutes if you prefer your meat a little pinker.
2kg leg of lamb on the bone
4 large potatoes, peeled and cut into large chunks
2 tsp salt
30 turns black peppermill
3 tbsp dried oregano
6 cloves garlic, sliced
Leaves of 3 large rosemary stalks
Juice 2 lemons
50ml olive oil
Heat your oven to 175 degrees. Slash the lamb leg deeply to allow the oil and herbs to penetrate the meat.
Arrange the potatoes in a tall roasting pan and place the lamb on top. Pour over the olive oil and sprinkle over the salt, pepper, oregano, garlic and rosemary. Pour over the lemon juice and then add the water into the tin. Make sure everything is coated evenly including the potatoes under the lamb.
Cover the dish with foil and place it in the oven on the middle shelf for 1 hour and 15 minutes. At this point uncover the pan and turn your potatoes. Cook for a further 30 minutes.
If you like your lamb on the pink side, remove it at this point and keep it warm. Turn the oven up to 200 and blast for a final 15 minutes.
Give the dish a final sprinkle of salt and serve with buttered spring greens.