Greek-style roast lamb & new potatoes with tomato olive sauce

This recipe delivers a succulent Greek-style roasted leg of lamb, cooked alongside new potatoes, creating a complete and satisfying meal. The lamb is infused with garlic, lemon, and herbs, developing a crispy exterior and tender interior. A vibrant tomato and black olive sauce complements the rich lamb, making it perfect for a festive gathering or a hearty family dinner.

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Course lunch/dinner

Cuisine Mediterranean

Servings 22 people

Calories 7570.4 kcal

Equipment

1 Large Roasting Tin Suitable for a 2kg leg of lamb and 1kg potatoes
1 Sharp Chef's Knife For scoring lamb, mincing garlic, and chopping herbs
1 Cutting Board For preparing ingredients and carving the lamb
1 Small Mixing Bowl For preparing the lamb marinade
1 Small Saucepan For simmering the tomato olive sauce

Ingredients

Main

6 large garlic cloves
1 lemon zested and juiced
small bunch of oregano or thyme leaves picked
6 tbsp olive oil
1 Morrisons Market Street bone-in leg of lamb about 2kg
1 kg new potatoes
400 g can chopped tomatoes
1 chicken stock cube or stock pot
75 g pitted black olives
griddled asparagus and salad to serve

Instructions

Prepare the lamb marinade by combining minced garlic, lemon zest and juice, chopped oregano/thyme, and 6 tbsp olive oil in a small bowl.
Score the fat of the lamb leg and rub generously with the prepared marinade. Place in a large roasting tin, cover, and refrigerate to marinate for at least 4 hours, or ideally overnight. Bring to room temperature for 1 hour before roasting.
Preheat your oven to 200°C (180°C fan/Gas 6).
Place the marinated lamb in the preheated oven and roast for 20 minutes to get a good initial browning.
While the lamb roasts, wash and halve the new potatoes.
Reduce the oven temperature to 180°C (160°C fan/Gas 4). Add the new potatoes to the roasting tin, tossing them with the lamb drippings. Continue roasting for 1 hour 15 minutes to 1 hour 30 minutes, or until the lamb reaches your desired doneness and the potatoes are tender and golden.
For the tomato olive sauce, combine the can of chopped tomatoes, crumbled chicken stock cube, and pitted black olives in a small saucepan. Simmer gently over low heat while the lamb finishes roasting.
Once roasted, remove the lamb from the oven and transfer it to a carving board. Loosely tent with foil and allow it to rest for at least 20-30 minutes before carving. Keep the potatoes warm in the turned-off oven or a warm place.
Carve the rested lamb into slices.
Serve the carved lamb with the roasted new potatoes, spooning over the tomato olive sauce. Garnish with griddled asparagus and salad as desired.

Notes

For optimal flavor, marinate the lamb for at least 4 hours, or ideally overnight, allowing the aromatics to deeply infuse. Always bring the lamb to room temperature for about an hour before roasting to ensure even cooking. Score the fat cap generously to help render fat and create a delicious crispy crust. Invest in a good meat thermometer; target 57-60°C (135-140°F) for medium-rare lamb, then allow it to rest for at least 20-30 minutes, loosely tented with foil, to redistribute juices. This is crucial for tender, moist meat. When adding the potatoes, ensure they are coated well in the lamb drippings for maximum flavor absorption. The tomato-olive sauce benefits from a slow simmer to meld flavors; a splash of red wine can add richness.