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- Greek-style roast leg of lamb with lemon…
- 6 garlic cloves, finely grated
- 6 tbsp olive oil
- 2 tbsp dried oregano
- 2 lemons, 1 zested and juiced, 1 sliced
- 1 leg of lamb (approx. 2kg)
- 1 kg charlotte potatoes
- 2 sprigs rosemary
- 300g purple sprouting broccoli
- 150g kale, tough stalks removed and torn
The night before you want to cook the lamb, whisk the garlic, olive oil, oregano and zest and juice of 1 lemon together with a good pinch of sea salt and black pepper. Place the lamb in a large roasting tin and pierce the flesh all over with the tip of a sharp knife. Pour over two-thirds of the marinade and rub all over. Cover and refrigerate overnight, keeping the rest of the marinade in the fridge for later.
The nest day, preheat the oven to 240°C/220°C fan/gas 9. Add the rest of the marinade to the roasting tin along with the potatoes, sliced lemon and rosemary. Mix everything in the marinade to coat and spread out around the lamb.
Place the roasting tin into the oven for 15 mins, then reduce the heat to 180°C/160°C fan/gas 4 and cook for another 45 mins for blushing lamb, turning the potatoes halfway through.
Remove the lamb and potatoes from the roasting tin, keeping them warm. Let the meat rest while you cook the greens: put the broccoli and kale into the roasting tin, toss them in the cooking juices and cook in the oven for 15-20 mins, or until the broccoli stems are tender.
Serve the lamb alongside the potatoes and vegetables.
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