This was, as a child, and still is, which I used to call a Proper Dinner! My mum used to cook it in a traditional Greek way and I still do now too... it is super simple, only needs a few ingredients, but man do they pack a punch... flavour that is soooo moorish!
The beauty in this dish is not only the meat but that beautiful sauce that forms on the bottome of the pan. The olive oil, lamb juices, oregano and lemon juice combine to make this magical sauce or “zoumi” in Greek. It’s compulsory that this “zoumi” is served on top of the meat and potatoes. And don’t forget the bread to mop up this goodness!
So simple, yet so good!
“GREEK STYLE” ROAST LEG OF LAMB RECIPE
- 1 X 2-2.5 kilo leg of lamb, trimmed of any excess fat-at room temperature (take it out of the fridge at least one hour before roasting)
- 8 cloves garlic
- salt and pepper for seasoning
- 2 tbsp dried Greek oregano
- juice of 2 lemons
- 1/2 cup olive oil
- 10-12 baby potatoes
- 1 cup water
- Preheat your oven to 180 deg C (fan forced).
- Using a sharp knife, cut slits into the flesh of the lamb (top, bottom, sides) and insert the garlic cloves in them. Make sure they are fully inserted.
- Season the whole leg well and massage the oregano into the flesh.
- Pour the lemon juice and olive oil over the lamb, scatter the baby potatoes around it and pour in the water.
- Place on the BOTTOM shelf of your oven and cook for 2 hours, ensuring you turn it over halfway. (you may need to add a little water here and there if you find it is becoming dry. When I’m roasting, I set my timer in half hour slots and check on it every time.)
- The lamb should have a lovely caramelised brown colour. Remove from the oven and place it on a serving platter, covered in foil. Allow it to rest for half an hour before carving it up. Serve with potatoes and juices.
- I love lamb with some beautiful steamed green beans and roasted pumpkin sprinkled with a little bit of cinnamon! - You're Welcome!