What you'll need:
- 1 large leg of lamb
- 1 bunch fresh oregano
- 6 tbsp good quality olive oil
- Juice and zest of one large lemon
- 6 cloves of garlic
- 400g can of chopped tomatoes
- 1.5 kg new potatoes
- A handful of pitted black or kalamata olives
Time: 100 minutes
Bring your leg of lamb out of the fridge at least half an hour in advance, so it can come up to room temperature, and preheat your oven to 240C. Start preparing your rub. In a pestle and mortar, pound the hell out of the lemon zest, garlic, half the oregano and a good pinch of sea salt, and then add the lemon juice and a decent drizzle of olive oil. Stab the leg of lamb all over with a very sharp knife, and rub the herb and juice paste into the holes.
In a large roasting tin, tip all the potatoes along with a decent glug of olive oil, plenty of seasoning and the remaining herb paste (if any is left). Place the lamb among the potatoes, and roast in the oven for 20 minutes, then reduce the temperature to 180C. For a medium rare leg of lamb, roast for a further 1 hour 15 minutes. For medium, add another 15 minutes to this time. Make sure you baste the lamb a few times with the juices, and toss the potatoes to stop them sticking.
Once the lamb is cooked the way you like it, take it out of the roasting tin, and leave to rest. Toss the potatoes in the juices along with the rest of the oregano, remove from the tin, and keep warm. Place the roasting tin (empty except for all those lovely lamb juices) onto a moderate flame, and add the tinned tomatoes and olives. Cook for 10 minutes, then serve as a sauce alongside the meat and potatoes. Delicious!
A biodynamic Rioja which has plenty of bright, sparky character such as this Gran Cerdo is calling out for this Mediterranean Roast Lamab to be paired with. Rioja and lamb is a pairing made in paradise!
There you have it -- a super simple recipe for Mediterranean Roast Lamb!
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