Lemon & Oregano Roast Lamb

Recommended for lemon & garlic lovers. From a Woman's Weekly clipping - circa 1988. I haven't made this for years as it was lost in the packing of our last house move. Very happy to have found this again so I am sharing this on Zaar so I can always find it.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 1 roast

Ingredients

• 1 1⁄2-2  kg leg of lamb
• 5  garlic cloves (cut into thin slivers)
•  salt
•  pepper
• 1  tablespoon dried oregano
• 1  lemon, zest of, grated
• 1⁄2 cup lemon juice
• 1 1⁄2 cups dry white wine

• Sauce

• 3  teaspoons cornflour
• 1 1⁄2 cups water
• 3  thin lemon slices (optional)
• 1  tablespoon  chopped parsley (optional)
• 1  small  beef stock cube (crumbled)

Directions

1. Pre heat oven to 180c.
2. Trim excess fat from lamb.
3. Using a sharp pointed knife, stab roast all over & insert garlic slivers in each cut.
4. Season with salt & pepper.
5. Place roast in baking dish & massage with oregano.
6. Combine lemon juice, lemon zest and wine. Pour mixture over lamb.
7. Cover dish with either lid or foil.
8. Bake in oven allowing 20 minutes per 500 grams, basting lamb at each 20 minute interval of cooking time.
9. Remove lamb from dish & cover with foil to keep warm while you make the sauce.
10. Sauce:
11. Blend cornflour with 1 tablespoon of the water.
12. Add to the reserved pan juices in baking dish.
13. Add remaining water & crumbled stock cube.
14. Stir over heat until sauce thickens slightly.
15. Add lemon slices & chopped parsley if desired.
16. Serve sliced lamb with sauce and vegetables of your choice.