Slow-roasted leg of lamb with lemon & bay potatoes | Borough Market
Ed Smith’s recipe for a Mediterranean-style Easter roast, served with tzatziki
Ingredients
- 2kg leg of lamb
- 1 bulbs of garlic
- 2 tbsp dried oregano
- 350ml dry white wine
- 1kg waxy new potatoes
- 1 lemon, cut into 6 wedges
- 6 bay leaves
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