Mark's Roast Lamb

Starting to serving: 2 - 2.5 hours
Active time: 20 minutes
Serves: 6 - 8



        TO DO:

        1. Preheat your oven to 250°C
        2. Pound the garlic, oregano, lemon zest and salt in a mortar and pestle. (Alternatively, chop the garlic, oregano and zest together on a board then add salt in a bowl.)
        3. Add the lemon juice and 2 tablespoons of olive oil to make a paste.
        4. With a short sharp knife, stab the lamb all over to make little pockets, twisting the knife to open them up.
        5. Push about half of the herb paste into the pockets. 
        6. Drizzle 2 tablespoons of olive oil over the lamb and rub it all around.
        7. Tip the potatoes into a large roasting tin, then toss them in the remaining olive oil and herb paste.
        8. Sit the lamb on top of the potatoes and roast for 20 minutes. 
        9. Turn the temperature down to 180°C and roast for 1 hour 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb on the medium side. 
        10. Halfway through, take the lamb out, toss the potatoes around and put the lamb back with the other side up.
        11. When the lamb is done to your liking, remove to a warm place and let it rest for another 20 minutes or so. 
        12. Serve with the potatoes and a simple Greek salad.