Greek-inspired Leg of Lamb with Lemon, Garlic & Feta Roasted New Potatoes
A delightfully light and fresh alternative to your classic roast lamb, try this zingy, Mediterranean-inspired dish full of sunshine flavours. Serve straight to the table and let your whole party dig in - best served with spring greens or the last of the winter salads.
Greek-inspired Leg of Lamb with Lemon, Garlic & Feta Roasted New Potatoes
A delightfully light and fresh alternative to your classic roast lamb, try this zingy, Mediterranean-inspired dish full of sunshine flavours. Serve straight to the table and let your whole party dig in - best served with spring greens or the last of the winter salads.
- Serves: 6
- Prepare: 5 Minutes
- Cook: 1 Hour 15 Minutes
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
- 2kg leg of lamb (on the bone)
- bulb of garlic
- 2 lemons
- 15g thyme
- 10g fresh oregano
- 2tbsp olive oil
- 1/2tbsp runny honey
- sea salt & cracked black pepper
- 1.5kg new potatoes
- 1tbsp rapeseed oil
- 2tbsp oil
- 100g feta
- 1 pot good-quality green olives
- fresh thyme, to serve
Method
- Preheat the oven to 200ºC/180ºC fan/gas 6. Take the lamb out of the fridge and place on the side for approximately 1 hour to come to room temperature
- Finely grate 3 cloves of garlic into a bowl and scatter the remaining cloves - skins on - in the bottom of a large roasting tin. Grate the zest of 1 lemon into the same bowl before slicing in half, squeezing a generous amount in the bowl then place in the halves in the roasting tin. Rest the lamb leg on top of the lemon and garlic cloves
- Very finely chop the thyme and oregano and add to the garlic and lemon. Drizzle in the olive oil and honey and season the marinade generously with salt and pepper. Stir all the ingredients together
- Make small score marks on the surface of the lamb joint with a sharp knife before pouring over the marinade and massage into the meat. Place the meat in the oven and cook for 1hour 15 (for pink) to 1hour 30 (for well done)
- In the meantime, place the new potatoes in a pan of salty water. Bring the oil and parboil for 10 minutes until the potatoes are just tender. Drain the potatoes and leave to steam dry in the colander for 5 minutes. Drizzle the potatoes with oil and season with salt and pepper
- With 20 minutes cooking time left on the lamb, remove the roasting tin from the oven, baste the meat with any juices before adding the parboiled potatoes to the tin. Slice the final lemon into large wedges and add to the tin also. Return to the oven to finish cooking
- When the meat is cooked to your liking, remove from the oven and wrap in foil to rest for 10 minutes. Return the potatoes to the oven to finish browning
- When the potatoes are golden, remove from the oven, place the lamb back in the roasting tin to serve and crumble over the feta and scatter in the olives
- Sprinkle with fresh thyme and serve to the table ready for carving alongside spring greens or the last of the winter leaves
Other recipe ideas
24/08/20 Recipe
Leg of Organic Lamb with Peppercorns
Give this fragrant recipe a try to impress your family and friends with a fresh twist on a classic roast lamb.
28/07/20 Recipe
Harissa Marinated Organic Leg of Lamb
Spice up a summer BBQ or winters night
03/12/18 Recipe
Aromatic Roast Leg of Lamb
Lamb lends itself so well to spices, making this aromatic blend a real complement.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.