Greek-style leg of lamb

Name: Greek-style leg of lamb | Asda Good Living
Total time: 1 h 40 min
Yield: 8
Cuisine: Greek
Ingredients: 1 Asda Tender Lamb Leg (approx. 2.15kg); 1.2kg Maris Piper Potatoes, cut into wedges; 1 tsp Oregano; 5 tbsp Olive Oil; 1 Garlic Bulb; 4 Sprigs Rosemary; 310g jar Asda Pitted Queen Green Olives, drained; 2 Bay Leaves; 2 Lemons, halved; 2 x 200g packs Asda Extra Special Baby Peppers, halved and deseeded; 1 Large Courgette, sliced into half moons; 2 tbsp Fresh Parsley, chopped; 440g pack Asda Extra Special Aromatico Tomatoes; 200g pack Asda 40% Less Fat Salad Cheese; 250ml lamb gravy to serve (optional)

An Easter showstopper that makes a great centrepiece to impress your guests.

By Asda Good Living,21st March 2023

Cook: 1 Hour 40 Mins

Serves: 8

Price: £4.12 per serving

Nutritional Information

Each 423g serving contains

Energy
11231kj
635kcal

32%

Fat
33.4g

High
48%

Saturates
11g

High
55%

Sugars
5.5g

Low
6%

Salt
1.35g

Med
23%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2655kj/635kcal

Ingredients

1 Asda Tender Lamb Leg (approx. 2.15kg)

1.2kg Maris Piper Potatoes, cut into wedges

1 tsp Oregano

5 tbsp Olive Oil

1 Garlic Bulb

4 Sprigs Rosemary

310g jar Asda Pitted Queen Green Olives, drained

2 Bay Leaves

2 Lemons, halved

2 x 200g packs Asda Extra Special Baby Peppers, halved and deseeded

1 Large Courgette, sliced into half moons

2 tbsp Fresh Parsley, chopped

440g pack Asda Extra Special Aromatico Tomatoes

200g pack Asda 40% Less Fat Salad Cheese

250ml lamb gravy to serve (optional)

Method

Remove the lamb from the fridge 1 hr before you are ready to start cooking. Preheat the oven to 200ºC/180ºC fan/gas 6. Put the potatoes into a large roasting tray, sprinkle over the oregano and season with salt and black pepper.

Drizzle over 2 tbsp of the oil and mix well. Peel 2 of the garlic cloves and slice into slivers. Make small incisions into the lamb with a small knife, then push in the slices of garlic. Cut 1 rosemary sprig into 6 smaller pieces and push these into some of the incisions.

Put the lamb on top of the potatoes. Brush the lamb with 1 tbsp of the oil and season with salt and black pepper. Scatter the olives around the lamb along with the remaining unpeeled garlic cloves, bay leaves, rosemary sprigs and lemon halves. Roast for 20 mins.

Put the peppers and courgette on a large roasting tray. Toss with the remaining oil and half the parsley.

Remove the lamb from the oven and carefully lift up the meat, then toss the potato wedges underneath to allow them to brown evenly. Put the lamb back on top and baste with the juices from the pan. Return to the oven and cook for a further 30 mins.

Repeat the step above, then return everything to the oven. Roast for a further 20 mins, adding the tomatoes to the vegetable tray after 10 mins.

Remove from the oven and transfer the lamb to a board. Squeeze the lemon over the lamb, then cover loosely with foil and allow to rest for 15 mins.

Crumble the cheese over the roasted veg, slice the lamb and serve with the roasted veg and gravy, if using, scattered with the remaining parsley and freshly cracked black pepper.

Leftovers tip: Use any leftover lamb to make a shepherd’s pie.