Slow-roasted leg of lamb with lemon & bay potatoes
Ed Smith’s recipe for a Mediterranean-style Easter roast, served with tzatziki
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Cooking tools:
- Mortar and pestle
- Roasting pan
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spoon
- Fork
- Aluminum foil
- Plate
- Oven
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
- 500g Greek yogurt
- 1 large cucumber
- 1 handful of dill
- 1 clove of garlic
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
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