Lemon Garlic Leg of Lamb with Greek Potatoes

The ultimate Sunday roast- think of juicy, tender lamb that falls off the bone, and the best lemony Greek potatoes. It is so full of flavour and really simple to make. The hardest part about this recipe is finding a pan to fit your leg of lamb!

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Ingredients:

For the potatoes:

• 2 kg of Russet potatoes

• 1/2 tsp salt

• 1/4 tsp cracked black pepper

• 1/2 tsp dried oregano

• zest of 2 lemons

• 1 cube of chicken stock (dissolved in 1 cup of water)

For the lamb:

• 1 leg of lamb (about 3.5-4.5 kg)

• 1 house of garlic

• lemon juice from 2 lemons

• 1/2 cup olive oil

• 1 onion (peeled)

• 3 sprigs of fresh rosemary

• 2 tbsp honey

• 2 tbs Dijon mustard

• 1 tsp salt

• 1/2 tsp cracked black pepper

• 1 tsp dried oregano

• 1/2 tsp smoked paprika

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Method:

1. Preheat the oven to 180 degrees Celsius (356 Fahrenheit).

2. Peel the potatoes and cut them into quarters. Place them into a large baking tray and sprinkle with salt, pepper, oregano, and lemon zest, then toss well.

3. Pour the chicken stock over the potatoes.

4. Place the leg of lamb on top of the potatoes and make holes on the meaty side by stabbing with a knife. Place about 8 cloves of garlic and pieces of 1 rosemary sprig inside these holes.

5. In a food processor, place the remaining garlic from the garlic house, the lemon juice, olive oil, onion, rosemary, honey, mustard, salt, pepper, oregano, and paprika, and blitz until it becomes a smooth paste.

6. Pour the marinade over the leg of lamb and massage it over both sides. Any remaining marinade can be spooned over the potatoes.

7. Place a piece of baking paper on the top of the lamb, then cover the whole tray with aluminum foil.

8. Bake for 4 hours with the foil on, then remove the foil and bake for another 30 minutes until golden and crispy.

9. The meat will practically fall off the bone at this point. Serve with the lemony Greek potatoes, sauteed asparagus, buttered peas, and make sure to drizzle with the pan juices. Enjoy!