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All Holiday Recipes >
Christmas
Roast Lamb with Marjoram
Ingredients:
1.8kg leg of lamb
2 garlic cloves peeled crushed
1 large bunch of fresh marjoram (3035g)
olive oil
6 large potatoes
juice of 1 lemon
Directions:
Wipe the lamb with kitchen paper.
Combine the garlic with 1 tbsp freshly chopped marjoram
leaves 1 tbsp olive oil and 1/2 tsp salt. Peel the
potatoes and cut into large chunks.
Place these around the edges of a large roasting tin and
season generously.
Strew the remaining marjoram sprigs around the roasting
tin.
Place the lamb in the middle then rub the garlic and
marjoram paste all over the meat.
Pour the lemon juice and 4 tbsp olive oil over the meat
and potatoes.
Place in a preheated oven (230C/450F/Gas Mark 8) for 15
minutes then reduce to 180C/350F/Gas Mark 4 and continue
cooking for 11/411/2 hours (depending on size) basting
twice.
Once cooked to your liking remove loosely cover with
foil and rest for about 10 minutes before carving. Serve
with pan juices. Waxy potatoes are better than floury for
this dish. If you cannot find marjoram use about half the
quantity of oregano.
Serves 4
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