Mediterranean-style roast lamb
This Mediterranean-style roast lamb is a slow-roast, one-pot dish, perfect for lazy Sundays. You can serve it with a Greek salad or crispy green salad or roasted veggies, which you can make using the other shelf in the oven.
Ingredients
Method
- Take the lamb out of the refrigerator and leave in room temperature for about 45 minutes.
- Meantime, make the rub by mixing the ingredients.
- Cut the potatoes into bite-sized pieces, the pepper into chunks, the onion into thin wedges. Scatter these into a roasting dish and tuck the garlic cloves between them. Drizzle with some olive oil, then scatter some oregano on top.
- Preheat the oven to 200°C.
- Season the lamb whit salt and pepper and make a few slits on both sides. Put it on top of the veggies.
- Drizzle with some oil then roast for 10 minutes to sear the lamb.
- Remove the dish from the oven, then adjust the oven temperature to 165°C.
- Insert the garlic slices in the slits, then cover the lamb with the rub using a silicon brush.
- Add the water or wine to the roasting pan, then roast for about 2-2.5 hours. Until the lamb starts falling off the bone. You can cover the dish with foil for the first hour, if preferred.
- Serve warm, with fresh parsley scattered on to.