EASTER FEAST

Roast leg of lamb with lemon and oregano

PREPARATION TIME 10 minutes + marinating + resting COOKING TIME 1 hour 45 minutes SERVES 8

YOU WILL NEED

✔ 2 lemons, juiced ✔ 1 tbsp olive oil ✔ 2 garlic cloves, crushed ✔ 2 tsp dried oregano ✔ 2kg leg of lamb ✔ 1.5kg red-skinned potatoes, peeled and cut into large cubes ✔ 500g lamb gravy

DIRECTIONS

■ Mix together the lemon juice, olive oil, garlic and oregano. Place the lamb in a large roasting tin and make some incisions all over the leg using a small, sharp knife. Pour over the lemon mixture and leave to marinate, covered, in the fridge for 1-2 hours.

■ Preheat the oven to 200°C/Gas Mark 6. Roast the lamb for 45 minutes then add the potatoes to the tin, turning to coat them in the juices.

■ Roast for a further 45 minutes until the lamb is nicely browned but the meat is still a little pink on