Greek Style Garlic and Oregano Roasted Lamb Leg

When the oven is hot, roast the lamb on the middle shelf for 25-30/35-40/50-55 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your lamb more well done. IMPORTANT: The lamb is cooked when browned on the outside.

Meanwhile, chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

While everything cooks, drain and rinse the butter beans in a sieve. 

Halve, peel and thinly slice the onion.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

While the onions cook, halve the baby plum tomatoes. 

In a salad bowl, combine the tomatoes, sugar and olive oil for the dressing (see pantry for amount). Season with salt and pepper and set aside to macerate.

Once the onions are golden stir through the passata, butter beans, chicken stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts) and the remaining oregano.

Bring up to the boil, then lower to a simmer. Cook until thickened slightly, 4-5 mins.

Add the butter (see pantry for amount) into the sauce until melted and remove from the heat.

When the lamb is cooked, rest it, wrapped loosely in foil, for at least 10 mins before slicing.

Once your lamb has rested, slice as thinly as you can.