Lemon Oregano Roast Lamb Recipes

SLOW-COOKED LAMB WITH LEMON AND OREGANO

Steps:

• Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.
• Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.
• Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

SLOW ROASTED LEG OF LAMB WITH OREGANO AND LEMON

Steps:

• Preheat oven to hot.
• Using sharp knife, pierce 12 cuts into lamb; press garlic and oregano into cuts.
• Place lamb in large flameproof baking dish; pour wine, stock and juice over lamb.
• Cover tightly; roast lamb in hot oven 30 minutes then reduce temperature to moderate; roast lamb, covered tightly, brushing occasionally with pan juices, for a further 3 hours or until lamb is extremely tender.
• When lamb has about 1 hour left to roast, place potato, lemon and olives in separate baking dish; drizzle with oil, and place in oven; roast, uncovered, until browned and tender.
• Transfer lamb to serving dish; cover to keep warm.
• Heat 1 tablespoon of the reserved lamb juices in same flameproof baking dish; stir in flour.
• Cook, stirring, until mixture is well browned.
• Gradually stir in remaining lamb juices and the water; stir until gravy boils and thickens.
• Slice lamb; serve with potato mixture and gravy.

LEMON & OREGANO ROAST LAMB

Steps:

• Pre heat oven to 180c.
• Trim excess fat from lamb.
• Using a sharp pointed knife, stab roast all over & insert garlic slivers in each cut.
• Season with salt & pepper.
• Place roast in baking dish & massage with oregano.
• Combine lemon juice, lemon zest and wine. Pour mixture over lamb.
• Cover dish with either lid or foil.
• Bake in oven allowing 20 minutes per 500 grams, basting lamb at each 20 minute interval of cooking time.
• Remove lamb from dish & cover with foil to keep warm while you make the sauce.
• Sauce:.
• Blend cornflour with 1 tablespoon of the water.
• Add to the reserved pan juices in baking dish.
• Add remaining water & crumbled stock cube.
• Stir over heat until sauce thickens slightly.
• Add lemon slices & chopped parsley if desired.
• Serve sliced lamb with sauce and vegetables of your choice.

GREEK ROAST LAMB

Steps:

• Heat oven to 240C/fan 220C/gas 9. 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. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
• Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. 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. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
• Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

OREGANO & LEMON ROASTIES

Steps:

• Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.
• Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.

POT ROAST LAMB WITH LEMON

Steps:

• Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.
• rub outside of meat with more lemon juice,salt pepper and oregano.
• heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.
• cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.
• remove string and slice to serve. Pour juices into a bowl and serve separately.