2 pounds potatoes, peeled and quartered lengthways
Juice of 1 lemon
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 bunch thyme, chopped
Heat the oven to Gas Mark 7.
Wipe the lamb and make four deep incisions in different parts of the meat. Rub
the garlic in seasoning and insert garlic into the incisions. Place the meat in
the centre of a roasting tin and surround with the potatoes. Pour over the lemon
juice and olive oil and, in a corner of the dish, add 7 fluid ounces water. Season
well and sprinkle with half the herbs.
Cook in the oven for 20 minutes then reduce the heat to Gas Mark 5 and cook for
1 hour. Remove the tin twice to baste meat and turn potatoes. Turn over the meat
in order to brown the other side. Season, sprinkle with the remaining herbs and
add hot water if necessary.
Increase heat to Gas Mark 7 and cook for 20 minutes.
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