Ingredients
1 large leg of lamb, about 3kg/6lb 8oz
6 garlic cloves
1 bunch oregano
zest and juice 1 lemon
2 tbsp avocado oil
400g can chopped tomatoes
large handful pitted baby kalamata olives
Method
Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and the oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
Roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices. When the lamb is done to your liking, remove from the tin and let it rest. Throw in the rest of the oregano and place the roasting tin over a medium heat, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the sauce and a simple salad.
