1leg lamb around 1.3kg
Baby potatoes
1 large glass dry white wine
1garlic bulb
Olive oil
1tbs oregano
1tsp allspice
A pinch chilli flakes
2-3 thyme sprigs
Salt pepper
1 lemon
1 bunch fresh mint leaves
1/2pack feta
2tbs pomegranate seeds
Peel 4-6 cloves garlic and pop into a dish and season with salt and pepper.
In a bowl mix the halved potatoes with a generous glug of olive oil, the allspice, 3 lightly crushed garlic bulbs, the juice of half a large lemon and a generous amount of seasoning - salt and pepper then tip into a roasting tray.
‘wash’ the lamb in 1/2 the wine, cut the surface with slits all over and stuff with the seasoned garlic cloves. Place the lamb on top of the potatoes , Rub olive oil all over, season generously and sprinkle on the oregano and chilli . Slice the 1/2 lemon carcass and throw into the tin. Add a little water to the bottom of the tin, drizzle on a little more oil and set in a hot oven 220c for around 15 mins or so to seal and colour the lamb then slosh in the remaining 1/2 glass of wine, add the thyme sprigs, cover the tray with foil turn the oven down to 170c and cook for around 1hr -1.5 hrs or until the meat is lightly pink and cooked through (depending on weight of lamb leg ) you can turn the lamb over and toss the potatoes half way through cooking .
Allow the lamb to rest, covered with foil for at least 15mins before carving, then serve drizzled with meat juices crumbled feta fresh chopped mint leaves and pomegranate seeds with roasted vegetables, hummus and warm pittas
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