The combination of lemon and rosemary makes this typically wintery red meat taste more like summer. Easy to make and relatively hands off – serve warm or at room temperature with a side of Greek Salad and you’re all set for your next family meal or gathering!
Serves : 4 – 6
Prep Time : 15 MINUTES
Cooking Time : 2 HOURS
Ingredients
Method
– Using a sharp knife, cut small grooves into the lamb, placing a garlic slice in each one. Season the lamb generously with salt and pepper
– Mix the dried rosemary, thyme, oregano, cinnamon, spice mix, garlic powder, salt, pepper, olive oil and lemon juice in a bowl until well combined. Rub generously all over the lamb and place in an oven friendly dish.
– Season the potatoes with salt, pepper, olive oil, rosemary, thyme and lemon juice. Place the potatoes all around the lamb. Cover and seal tightly with foil.
– Roast in a 180°C pre-heated oven for 1 hour, then uncover and roast for a further 1 hour.
– Add some hot water to the base of the dish if the dish seems to be drying out.
– Let the meat rest for 15 – 20 minutes, then transfer to a platter, along with the potatoes and serve with Greek Salad.
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