Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

A yummy lamb recipe. Leftovers will store in the fridge for 3 days

Ingredients Nutrition


  1. Preheat oven to 220C.
  2. Place lamb in a large baking dish.
  3. Use a sharp knife to make 10 x 4cm incisions in lamb.
  4. Juice 1 lemon half.
  5. Combine with 1 tablespoon oil, garlic, salt and pepper.
  6. Cut remaining lemon into 10 small pieces.
  7. Push lemon pieces into incisions.
  8. Brush lamb with oil mixture and roast for 15 minutes.
  9. In remaining oil, toss potatoes, oregano, salt and pepper.
  10. Arrange potatoes around lamb.
  11. Return to oven and roast for 40 minutes.
  12. Add carrots to roasting pan with lamb and potatoes.
  13. Roast a further 20 minutes.
  14. Remove lamb from oven.
  15. Increase oven temperature to 230C Cook potatoes and carrots a further 15 minutes or until crisp.
  16. Cover lamb loosely with foil and rest for 15 minutes.
  17. Carve lamb.
  18. Serve with potatoes and carrots.
Most Helpful

5 5

Leftovers - what leftovers?? This is a lovely recipe. I used fresh oregano instead of the dried - I love fresh herbs. I sealed the lamb in the electric frying pan before putting it into the oven, and cut back the cooking time a little - we like our meat rare. Will definitely use this again.