A simple Italian recipe for lamb from ” Cook Simple” by Diana Henry. Serve with some roast tomatoes and a green salad.
Ingredients
- 1.5 kg potatoes cut into chunks all the same size
- 3 tbsps olive oil plus more for drizzling over the lamb
- 2 garlic cloves peeled and chopped
- 1 bunch flat leaf parsley leaves only, coarsely chopped
- a good fistful oregano leaves picked
- 30 g Pecorino cheese freshly grated
- 1 x 1.8 kg leg of lamb
- salt and pepper
Servings:
Instructions
- Toss the potatoes in a roasting tin with all the other ingredients except the lamb. Trim any scrappy bits of fat off the lamb.
- Set the lamb on top of the potatoes, season and drizzle with a little olive oil. Cook in an oven preheated to 200 C, 180 Fan, Gas 6 for 1 1/4 hours.
- Leave to rest, covered with foil and insulated with tea towels or similar for 15 minutes. Serve on a platter surrounded by the potatoes and roast tomatoes.
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