PREP: 5-6 HOURS
- 6 garlic cloves
- 3 tsp oregano
- 1 tsp rosemary
- Zest of 1 lemon
- juice of 2 lemons
- ½ tsp cinnamon
- 3 tsp THESEUS extra virgin olive oil
- 2kg leg of lamb
- 1kg potatoes, halved or quartered
- 5 bay leaves
Crush together the garlic cloves and 1 tsp of salt. Add the herbs, lemon zest, cinnamon, some black pepper, then stir 2 tsp of THESEUS olive oil.
Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C or 140C fun.
Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one width ways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining Theseus extra virgin olive oil. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for4- 4½ hrs.
Remove tin from the oven and increase the temperature to 220C/200C fan. Unwrap and return it to the oven for a further 20 mins. Remove the lamb from the tin, wrap it once more and let it rest.
Enjoy your meal!