Roast leg of lamb with oregano, lemon and roast tomatoes

Serves: 8

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Total Time: 15

Prep Time: 15

• 3 kilogram(s) (6½lb) leg lamb (with a thin layer of fat)
• glug olive oil juice of 1 lemon
• 1 handful fresh oregano leaves chopped, or use fresh thyme
• 8 large tomatoes, halved few sprigs fresh rosemary, to garnish

Method

1. Make a few slashes across lamb leg, then, in a jug or small bowl, mix together olive oil, lemon juice and oregano. Sit lamb in a roasting dish, then pour over lamb, making sure it covers. Then season with sea salt and freshly ground black pepper - rub seasoning in with your hands. Cover and leave to marinate overnight, if time permits, or for 1 hr.
2. Preheat oven to gas mark 6/200°C (190°C in a fan oven). Spoon any oil mixture from tin back over lamb, then put in oven to cook for about 20 mins, till it begins to brown, then turn oven down to gas mark 4/180°C (170°C in a fan oven). Add tomatoes to tin and roast for about a further hour for rare, 1½ hrs for medium and 1¾ hrs for well done. When lamb is cooked to your liking, remove it from oven and leave to rest for 10-15 mins, before carving. Arrange on a platter with tomatoes and some fresh rosemary. Serve with hot, buttered Jersey Royal potatoes.

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