How to make a roast dinner summer-ready! Marinading the lamb with garlic and lemon and then de-glazing the roasting tin with tomatoes made such a delicious sauce, a great alternative to gravy. I highly recommend this one.
Full credit to BBC Good Food website for their Greek Roast Lamb recipe which I have adapted a bit, it just tasted too good to not share!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 - 1.5kg lamb shoulder, bone-in for extra flavour
- 2 large cloves garlic
- Juice and grated rind of 2 lemons
- Tin of chopped tomatoes
- 1 small jar of pitted black olives.
- Olive oil, salt and pepper
Instructions
First, make your marinade for the lamb. Put the grated lemon zest and lemon juice into a bowl, add a large clove of crushed garlic, a few lugs of olive oil and some salt and pepper. Stir well to combine.
Next, stud the lamb with garlic. Slice the second clove of garlic into thin pieces and make cuts in the lamb with a small knife. Stuff the garlic slices into the little pockets that you have made.
Next, season the lamb with salt before applying the marinade and rubbing in to the meat. Leave to marinade for 1-3 hours.
Preheat the oven to 150º. Cook the lamb uncovered for 30 minutes per kg + 30 minutes, for meat that is cooked through. Reduce to 25 mins if you want it medium.
When the lamb is cooked, remove from the oven and set aside to rest; wrap it in foil to keep all those lovely juices steaming inside.
Put the roasting pan on a low heat and thrown in a can of chopped tomatoes. Deglaze the roasting pan by scraping up all the burnt bits and cooking juices. Drain a can of pitted black olives and put them in whole. Cook this sauce down for around 15 minutes, adding water if it is a little dry. Season and leave to cool.
Finally, simply slice up the lamb, cover with sauce and serve with your choice of potatoes and vegetables.
Notes
You could add rosemary to the marinade, or even to the sauce. Oregano and parsley would both work well also, as would a small pinch of chilli flakes if you wanted to spice it up a bit.
