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Easy carve lamb, oregano, garlic and feta potatoes

Name: Easy carve lamb, oregano, garlic and feta potatoes recipe
Prep time: 60 min
Cook time: 95 min
Total time: 155 min
Yield: 4
Ingredients: 1 bunch oregano, leaves picked; 3/4 bunch thyme, leaves picked; 8 garlic cloves, peeled; 1/3 cup (80ml) extra virgin olive oil; 1.7kg easy carve lamb leg; 1kg small chat potatoes; 300g feta, drained, broken into chunks; 250g punnet cherry tomatoes on the vine; 1 1/2 tbs red wine vinegar

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1h 35m

Easy carve lamb, oregano, garlic and feta potatoes

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by Phoebe Wood

Apr 15, 2020

The perfect roast lamb awaits, whether you're entertaining, or making dinner with the family. You will need a meat thermometer for this recipe.

1 bunch oregano, leaves picked
3/4 bunch thyme, leaves picked
8 garlic cloves, peeled
1/3 cup (80ml) extra virgin olive oil
1.7kg easy carve lamb leg
1kg small chat potatoes
300g feta, drained, broken into chunks
250g punnet cherry tomatoes on the vine
1 1/2 tbs red wine vinegar

Method

1.

Place half the oregano leaves, thyme and garlic in a large mortar and pestle, and pound to a rough paste. Add 1/4 cup (60ml) oil and stir to combine. Spread half of the paste over the lamb. Set aside to marinate at room temperature for 1 hour, or overnight in the fridge if time permits.
2.

Preheat oven to 200°C. Season lamb with salt flakes then place in a roasting pan. Arrange potatoes in a single layer around the lamb then drizzle remaining 1 tbs oil over potatoes and season with salt and pepper. Roast for 1 hour 15 minutes for medium (52-56°C on a meat thermometer). Remove lamb and set aside, covered with foil, to rest and keep warm.
3.

Add feta, tomatoes, red wine vinegar, remaining oregano-and-garlic paste to coat the potatoes. Use tongs to gently smash the potatoes. Roast for a further 18-20 minutes until feta is golden. Carve lamb into slices and scatter with remaining oregano leaves to serve.