Greek roast lamb
Ready in 1 hour 50 minutes
2kg leg of lamb
sprigs of rosemary
1 tbsp olive oil
200ml white wine
1 lemon, sliced
For the olive paste:
6 cloves garlic, peeled
50g pitted black olives
2 tbsp fresh oregano or rosemary, roughly chopped
4 tbsp parsley, roughly chopped
3 tbsp olive oil
1 Preheat the oven to 220°C/200°C fan/gas 7. Place the olive paste ingredients in a pestle and mortar with a really good pinch of coarse salt and pound to a rough paste. You could also do this in a food processor. Using a finely pointed sharp knife, cut deep holes all the way around the lamb and push the paste into them.
2 Place the lamb in a roasting tin on top of the rosemary. Drizzle with oil, season with black pepper and pour the wine around the lamb. Roast for 20 minutes. Reduce the heat to 190°C/170°C fan/gas 4. Arrange the lemon slices on top of the lamb, return to the oven to cook for 15-20 minutes per 500g. We cooked ours for 1 hour 20 minutes for medium.
To make a light wine sauce for the lamb…
Drain any cooking juices from the lamb into a fat separator and set to one side. Cook 1 tbsp plain flour in 2 tbsp lamb fat for 2 minutes. Add the goodness from the pan, 200ml medium white wine and a good splash of stock. Whisk until smooth and then simmer until thickened.
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