- 1x 2.2 kg free-range leg of lamb
- 1 head of garlic, halved horizontally
- 2 t dried oregano
- sea salt and freshly ground black pepper, to taste
- olive oil, for moistening
- 6 sprigs fresh oregano
- 1 kg medium Mediterranean potatoes, scrubbed and sliced horizontally
- 1 cup lamb or chicken stock
- 1 lemon, juiced
- 100 g feta, crumbled
- Rub the lamb all over with the cut side of the garlic. Rub the dried oregano all over the lamb, then season and moisten with olive oil. Set aside.
- Line a roasting pan large enough to fit the lamb snugly with 2 large overlapping sheets of baking paper. Add a few sprigs fresh oregano. Add the potatoes and season lightly. Place the garlic halves on top of the lamb and moisten with lemon juice. Place the lamb in the roasting pan, then pour over the stock and wrap in the paper.
- Roast at 160°C for 3 hours, or until the lamb and potatoes are tender. Unwrap and add the feta, then roast for a further 20 minutes, or until the lamb is meltingly tender and a good colour.
- Slice the lamb thickly or pull apart into chunks. Spoon the pan juices over the lamb and potatoes. Serve with the roast garlic.
Cook’s note: Only 20 minutes, then the lamb takes care of itself. I like a simple slaw on the side: shredded baby cabbage, lightly dressed with lemon juice and olive oil. But you may prefer a crisp lettuce salad with olives, cucumber and tomato.
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