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Serves 4 – 6      Hot  Lamb  Meat  Herbs   Main Course   Greece Mediterranean Europe  Gluten Wheat Dairy Free  Eggless

 

Ingredients
1 x 1.3kg boned Shoulder or leg of Lamb
150ml/5fl.oz. Olive Oil
3 Garlic Cloves, cut into slivers
4 tbsp Freshly chopped Oregano
The Juice of 1 Lemon
Salt and Black Pepper

Instructions

1. Preheat the oven to 220C, 425F, Gas Mark 7. Heat half of the oil in a large frying pan, add the lamb and brown on all sides. Remove from the pan draining well.

2. Cut 2 very long (1m) pieces of baking parchment (paper is traditional) or aluminium foil, then place one lengthways and one widthways into a roasting tin so that they overhang the sides.

3. Using a small sharp knife, pierce holes at intervals about 2.5cm/1-inches deep in the lamb and push the garlic slivers into the cuts.

4. Place the remaining oil, lemon juice, herbs, salt and pepper in a small bowl, mix well then massage the mixture all over the lamb.

5. Place the lamb onto the paper in the roasting tin, folding in in half or loosely rolling it, then bring the over-lapping pieces of parchment paper together, form into a parcel folding the edges over to form a seal then roast for 20 minutes.

6. Reduce the oven temperature to 180C, 350F, Gas Mark 4 and continue to roast for a further 1 ½ hours.

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes

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