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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 240C/fan 220C/gas 9. | 2. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. | 3. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes. | 4. Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. | 5. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. | 6. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. | 7. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. | 8. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm. | 9. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes Serve the lamb with the potatoes and sauce and a simple salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1			-	-	-	-
garlic clove	6			89.0	0.0	19.8	0.5
oregano	1	bunch		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
new potato	1 1/2	1/2		89.0	0.0	19.8	0.5
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
kalamata olive	100	g	pitted	89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.