This lamb is coated in typically Greek flavours – oregano, garlic, lemon, olive oil – before going into the oven. And because in Greece they love their meat to have a zesty citrus kick, it’s often served with a squeeze of lemon.
Take the lamb out of the fridge at least an hour before you want to cook it, as it needs to come to room temperature.
Serves 8
2kg leg of lamb
3 cloves garlic, crushed
2T dried oregano
6T olive oil
zest and juice of 1 lemon, plus 6 lemons, halved
salt and pepper
3 red onions, sliced
6 potatoes, peeled and sliced or quartered
2 fresh bay leaf sprigs
Cut 2cm-wide incisions all over the leg of lamb. Combine the garlic, oregano, 3 tablespoons olive oil, lemon juice and zest and a teaspoon each of salt and pepper in a bowl.
Smear the mixture all over the meat, pushing some of it into the incisions. In a baking tray, toss the onions, potatoes and six lemon halves with a tablespoon of olive oil, and season to taste.
Roast at 210˚C for 15 minutes, then remove and place the lamb on top of the vegetables. Put it back in the oven to roast for 90 minutes.
Cover the lamb with foil as soon as it comes out of the oven, and leave to rest for half an hour before slicing.
Heat a griddle pan on high heat. Rub two tablespoons of olive oil over the cut side of the remaining lemon halves, and place on the hot pan until charred lines appear.
Squeeze these charred lemons over the lamb, garnish with bay leaves and serve with potatoes.
