Roast Leg of Lamb
An Australian favourite! Roast lamb with veg and mint sauce anyone?
PREP & COOK TIME 2HR + | SERVES 4
Ingredients
½ cup (125 ml/4 fl oz) lemon juice
1 tablespoon oil
1½ teaspoons salt
2 cloves garlic, cut into thin slivers
2 tablespoons dried oregano
1 cup (250 ml/8 fl oz) white wine
1 large onion, chopped
6 large potatoes, peeled and cut into quarters
Garnish with wholegrain mustard and rosemary sprigs.
Method
Preheat the oven to moderately hot 200°C (400°F/Gas 6). Trim the lamb of any excess fat and skin. Rub half the lemon juice and the oil over the meat. Sprinkle with ½ teaspoon of the salt and some cracked pepper.
Make deep cuts in the lamb with a sharp knife. Insert the slivered garlic and 2 teaspoons of the oregano into the cuts. Sprinkle another 2 teaspoons of the oregano over the top of the meat. Place in a large baking dish and roast for 45 minutes.
Reduce the oven temperature to warm 160°C (315°F/Gas 2–3). Add ¼ cup (60 ml/2 fl oz) water to the baking dish with the wine and onion, and roast for a further 45 minutes.
Toss the potatoes in the remaining lemon juice, oregano, salt and some cracked pepper. Add to the lamb and continue cooking, checking the lamb and turning the potatoes occasionally for about 40 minutes, or until the potatoes are golden and cooked. Add more wine or water if the pan juices are becoming too thick. If the potatoes are not cooked after this time, remove the lamb and keep it warm while cooking the potatoes until they are tender.
Serve the meat on a warm platter, surrounded by the potatoes and cooking juices.
