Slow-roasted lamb with garlic and olives

Slow-roasted lamb with garlic and olives

Ingredients

6 large cloves garlic

Large handful fresh oregano

Zest and juice of 2 large lemons

Small handful kalamata olives, pitted

Pinch of coarse salt

100ml olive oil

1 large leg of lamb, about 2.5kg

1kg potatoes, peeled and thickly sliced

Method

With a pestle and mortar, crush the garlic, oregano, lemon zest, olives and salt. Add the lemon juice and a dash of the olive oil. Using a sharp knife, make incisions all over the lamb and push the herb paste into the holes.

Place the potatoes in a large roasting pan and toss in the remaining olive oil and garlic paste. Place the lamb on top of the potatoes.

Cover with foil and roast in a preheated oven at 220C for 30 minutes. Reduce the temperature to 150C and cook for another 2-3 hours, until the meat is really tender. For the last 30 minutes, remove the foil to allow the lamb to brown.

Serves 6-8