Leg of lamb with oregano and lemon

Contributed by

Kym Cheek

Leg of lamb with oregano and lemon

This is my absolute favourite lamb dish. It melts in your mouth and is full of flavour. The potatoes are soft and delicious. It’s also great cold the next day if you manage to have any leftovers.
Servings 6
Prep Time 30 mins
Cook Time 1 hr 15 mins


  • 1.5 kg leg of lamb
  • 2 Lemon's juice
  • 1 tbs dried oregano
  • 50 g butter
  • 3 tbs olive oil
  • 4 large potatoes


  • Preheat the oven to 200 degrees celsius.
  • Rinse and trim the lamb of excess fat and put it in a large baking dish.
  • Rub the lamb all over with the lemon juice, season well with salt and pepper and sprinkle with the oregano, crushing it between your fingers to cover the meat.
  • Dot the butter over the top.
  • Pour 250 ml water around the lamb and drizzle the olive oil around it as well.
  • Bake for about 15-30 minutes on each side, until it is browned all over.
  • Meanwhile, peel the potatoes and cut them into bite-sized pieces. Scatter them in the baking dish around the browned lamb, add some salt and turn them over with a wooden spoon to coat them in the juice.
  • Add a little more water if it has evaporated. Cover the baking tray with foil, lower the heat to 180 degrees and bake for 2.5 hours or so, turning the lamb over at least once during this time and shuffling the potatoes.
  • If the lamb hasn't browned enough, remove the foil for the final 30 minutes of cooking.
  • Serve warm on a huge platter with a salad or some simply cooked greens. This is also nice with tzatziki on the side.
Course: Dinner
Cuisine: Mediterranean

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