Greek Roast Lamb

1. 1

   Heat oven to 240C/fan 220C/gas 9.

2. 2

   Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil.

3. 3

   Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.

4. 4

   Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste.

5. 5

   Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4.

6. 6

   Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium.

7. 7

   Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest.

8. 8

   Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.

9. 9

   Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes Serve the lamb with the potatoes and sauce and a simple salad.

No additional tips available.