Greek Style Roast Lamb | IGA Recipes

Name: Greek Style Roast Lamb | IGA Recipes
Ingredients: 1 1/2 kg half leg of lamb, bone-in, excess fat trimmed; 2 tbsp olive oil; 2 tbsp oregano leaves, finely chopped +extra, to serve; 1 lemon (Zest and juice) +wedges, to serve; 2 tbsp pitted green olives, finely chopped; 4 garlic cloves, finely chopped; 6 medium potatoes, scrubbed, thinly sliced; 1 tbsp thyme leaves; 2 bunches broccolini, trimmed; 1 bunch asparagus, trimmed; 1 small red chilli, thinly sliced (optional); 2 tsp baby capers, rinsed; For a full leg of lamb double the ingredients for this recipe. Cooking time for lamb will need to be adjusted accordingly depending on weight.; A butterflied or boneless leg of lamb or rolled lamb loin would also work well in this recipe – depending on weight cooking time will be reduced (due to lack of bone).; Capers can be swapped for olives, if preferred; lemons can be swapped for limes; any greens (e.g. beans, zucchini, snow peas, spinach, broccoli) can be used in this recipe.

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Double the ingredients for perfect roasted leg of lamb—adjust cooking time as needed for delicious results.

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Ingredients

1 1/2 kg half leg of lamb, bone-in, excess fat trimmed
2 tbsp olive oil
2 tbsp oregano leaves, finely chopped +extra, to serve
1 lemon (Zest and juice) +wedges, to serve
2 tbsp pitted green olives, finely chopped
4 garlic cloves, finely chopped
6 medium potatoes, scrubbed, thinly sliced
1 tbsp thyme leaves
2 bunches broccolini, trimmed
1 bunch asparagus, trimmed
1 small red chilli, thinly sliced (optional)
2 tsp baby capers, rinsed
For a full leg of lamb double the ingredients for this recipe. Cooking time for lamb will need to be adjusted accordingly depending on weight.
A butterflied or boneless leg of lamb or rolled lamb loin would also work well in this recipe – depending on weight cooking time will be reduced (due to lack of bone).
Capers can be swapped for olives, if preferred; lemons can be swapped for limes; any greens (e.g. beans, zucchini, snow peas, spinach, broccoli) can be used in this recipe.