Leg of Lamb With Oregano and Lemon

1. 1

   Pre-heat oven to 220*C/425*F. Rinse and trim the excess fat off the lamb.

2. 2

   Put it in a large baking dish and rub all over with the lemon juice, seasoning well with salt and pepper.

3. 3

   Crush the oregano between your fingers and sprinkle over the meat to cover.

4. 4

   Dot the butter over the top of the lamb and pour 1 cup of water around it.

5. 5

   Drizzle the olive oil around it as well.

6. 6

   Bake for about 15 to 30 minutes on each side, until browned all over.

7. 7

   Peel the potatoes and cut into bite sized pieces.

8. 8

   Scatter them into the baking dish around the lamb, seasoning with some salt and turning to coat in the juices.

9. 9

   Add a little more water if it has totally evaporated.

10. 10

    Cover the dish tightly with aluminum foil and turn the oven temperature down to 180*C/350*F. Return the baking dish to the oven and continue to bake for another 2 1/2 hours or so, turning the lamb over at least once curing this time and giving the potatoes a stir.

11. 11

    Remove the foil the last 30 minutes of cooking time.

12. 12

    Serve warm with a green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.