Updated: May 14, 2019
On a hot wintery night, a hot greek roast lamb dinner is devine. The herbed potatoes and vegetables supplemented the tasty lamb very well.
Prep: 15 minutes
Cook: 1 – 1¼ hours
Steps: 4, 5, 6
300g potatoes, peeled and cut into wedges
1 x 1kg lean half leg of lamb (on the bone), all visible fat removed
4 garlic cloves
Few small sprigs of rosemary
Juice of 1 large lemon
Leaves stripped from few sprigs of oregano
Spray olive oil
Sea salt and freshly ground black pepper
125g peas (fresh or frozen)
160g baby carrots, scraped
1 Preheat the oven to 220°C, gas mark 7.
2 Parboil the potatoes in a pan of boiling salted water for 10 minutes. Drain well.
3 Meanwhile, make lots of small incisions with a sharp knife in the lamb. Cut 2 garlic cloves into thin slivers and push them into the slits in the meat. Then push in the rosemary sprigs.
4 Put the lamb in a roasting pan and arrange the potatoes around it. Pour the lemon juice over the lamb and potatoes. Sprinkle everything with oregano. Squeeze the remaining garlic cloves over the potatoes. Spray lightly with olive oil and season with salt and pepper.
5 Roast in the preheated oven for 20 minutes, then turn down the oven to 190°C, gas mark 5 and cook for a further 30–40 minutes, depending on how pink or well done you like your lamb. Check the potatoes from time to time and turn them over to brown evenly. As soon as they are cooked (crisp on the outside but soft inside), remove them and keep warm. If everything is getting a bit dry, you can pour a little water or stock into the corner of the roasting pan to moisten the meat and potatoes.
6 While the lamb and potatoes are cooking, boil or steam the peas and baby carrots until tender.
7 Carve 200g weight of lamb into thin slices. Divide between 2 serving plates and serve with the roast potatoes, peas and carrots. If wished, add a little mint sauce (2kcals per teaspoon).
Step it down...
Use 200g potatoes and 100g peas and you will have 300kcals; 9.3g fat; 8.2g fibre; 0.2g salt per portion.
Note: You need to buy a small half leg of lamb on the bone. Choose one that is lean with very little fat.
Using up the leftover lamb
The leftover lamb can be cut off the bone and left to cool. When it’s cold, wrap in foil or clingfilm and refrigerate overnight. Try mincing 250g cooked lamb and mixing it with a grated onion, and a pinch each of ground cumin, coriander and allspice. Add some chopped parsley and mint, crushed garlic, 30g fresh white breadcrumbs and enough beaten egg to bind the mixture together. Chill for 30 minutes, then divide and shape into small balls. Arrange on a non-stick baking sheet and bake at 200°C, gas mark 6 for 10–12 minutes OR cook under a hot grill until crisp and golden brown, turning occasionally. Serve with salad and tzatziki.