ROAST LAMB WITH POTATOES AND OREGANO
Ingredients
1.5kg potatoes, peeled and roughly cubed.
2 cloves garlic, roughly chopped
Flat leaf parsley, roughly chopped.
Oregano leaves
2 fistfuls pecorino cheese grated
1.5kg leg lamb, boned, whole or sliced.
Salt and pepper
Olive oil
Oven: 200C
Serves: 6
Source: Guardian
Method
Preheat oven to 200C
Wash and drain the potatoes
mix with garlic, parsley, oregano and cheese.
Lay mixture on bottom of a greased oven proof dish.
Season with salt and pepper, then sprinkle with oil.
Roast for about 30mins turning potatoes after about 20 mins.
Once potatoes are nearly cooked, lay over pieces of lamb and bake.
If preferred roast the lamb until nearly done to your liking then finish off on top of the potatoes.
I find that with a small piece of lamb and in a roasting dish the lamb and potatoes can be cooked together.
Time the cooking so as to achieve the required colour of lamb.
Let rest.
