Olive oil infused roasted lamb with herbed potatoes
In this recipe, lamb is marinated in a mixture of extra virgin olive oil, rosemary, thyme, garlic, and a hint of lemon, then slow-roasted to perfection. Accompany this with herbed potatoes tossed in excellent olive oil, seasoned with a blend of Mediterranean herbs. This dish highlights the richness of extra virgin olive oil and its versatility in both marinating and roasting.
This recipe emphasises fresh, seasonal ingredients, minimal food waste, and a focus on local products. It also reflects the slow food philosophy, ensuring quality and sustainability.
Ingredients
- 1 leg of lamb (about 2-3 kg)
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Salt and freshly ground black pepper
- 1 kg baby potatoes, halved
- 1 tbsp dried oregano
- Additional olive oil for potatoes
Method
- In a bowl, mix half of the olive oil with garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the lamb. Cover and marinate in the refrigerator for at least 3 hours, preferably overnight.
- Preheat your oven to 180°C (350°F).
- Toss the halved potatoes with the remaining olive oil, oregano, salt, and pepper.
- Place the lamb in a roasting pan. Roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired level of doneness (medium-rare, medium, etc.).
- About 40 minutes before the lamb is done, add the herbed potatoes to the roasting pan, stirring them into the juices.
- Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
- Carve the lamb and serve with the roasted herbed potatoes. Drizzle with a bit more olive oil if desired.
Enjoy your festive olive oil infused roasted lamb with herbed potatoes! Perfect for a holiday meal that highlights the luxurious flavor of olive oil.
