Greek Style Roast Lamb

Ingredients

• 1 to 1/2 kg Leg of lamb with bone-in
• ¾ cup bottle lemon juice or fresh
• 1/3 cup Olive oil.
• 2 table spoons Cape Culinary Greek Style Rub
• 15 to 20 baby potatoes
• 1 red onion

Preparation

• Wash lamb well and pat dry and score (not to deep).
• Place 2 table spoons of Cape Culinary Greek Style Rub in a glass or plastic bowl.
• Add 1/3 cup olive oil and the ¾ lemon Juice in to the bowl. Using a spoon mix the ingredients all together and let stand for a 10 to 15 minutes. This allows the Rub, lemon juice and the Olive oil to fuss. (For extra taste add a ½ a class or red wine, this is not necessary).
• Coat the meat making sure that you penetrate all areas ensuring that meet is well covered and coated. (for a better tasting, marinade overnight in a sealed container in the refrigerator) If time is of the essence then leave to stand for a ½ hour
• Chop the red onion in to small pieces and place meat on the onions in a shallow roasting pan
• Coat the meat again.  
• Add some Cape Culinary Rock Salt crystals to the meat gently patting them on.
  (This depends how salty you would like the lamb to taste)
• With the remainder of the rub add 2 table spoons of olive oil and coat the Peel baby potatoes, place them in to the same pan around the sides of the lamb.
• Roast, uncovered, at 190 degrees C (375 F) oven for 1 hours, turn lamb over to make a crust on the other side, give potatoes a stir and continue to roast for another 45 minutes (total roasting time 2 hours and 15 minutes).
  
  Serve with
• Plenty of crusty bread to dip into the pan juices
• White fluffy rice with green & red dice peppers and spring onions sliced and added to the rice.
• A large bowl Greek salad with either Cape Culinary Balsamic & Pear Salad Splash or the Cape Culinary Mediterranean Salad Dressing.
• For extra taste try our Cape Culinary Lavender & Lime, Lemon grass or the traditional mint meat jelly’s.