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Greek-Style Roast Lamb & New Potatoes with Tomato & Olive Sauce
Greek-Style Roast Lamb & New Potatoes with Tomato & Olive Sauce
By Morrisons
Published on 21 March 2025
Upgrade your Sunday roast with this Greek-inspired, garlic and herb roasted leg of lamb and new potatoes, served with a black olive tomato sauce.Time and servings
2 hrs 10 minsTotal time
6Servings
20 minsPrep time
1 hr 50 minsCooking time
Ingredients
- 6 large garlic cloves
- 1 lemon, zested and juiced
- Small bunch fresh oregano or thyme, leaves picked
- 6 tbsp olive oil
- 1 Morrisons Market Street leg of lamb, about 2kg, bone-in
- 1kg new potatoes
- 400g tin chopped tomatoes
- 1 chicken stock cube or stock pot
- 75g pitted black olives
- Salad and griddled asparagus, to serve
Method
Step 1
Heat the oven to 240C/fan 220C/ gas 9. In a mortar and pestle, pound the garlic, lemon zest and half the herbs with a pinch of salt, then add the lemon juice and a drizzle of olive oil. Pierce the leg of lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.Step 2
Put the potatoes in a roasting tin and toss in the remaining olive oil plus any remaining herb paste. Nestle the lamb among the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/ gas 4. Roast for 1 hr-1hr 15 mins for medium-rare lamb; add 15 mins if you prefer it medium and 10 mins after that for well done. During cooking, baste the lamb once or twice with the juices and turn the potatoes.Step 3
When the lamb is done, remove from the tin and leave to rest. Add the remaining herbs to the potatoes, remove from the tin and keep warm.Step 4
Scrape the roasting juices from the tin into a shallow pan. Add the chopped tomatoes, half a can of water, the stock cube and olives, then simmer gently for 10 mins. Serve the lamb with the potatoes, sauce, asparagus and a simple salad.