GREEK ROAST LAMB

Ingredients

2kg leg of lamb

sprigs of rosemary

1 tbsp olive oil

200ml white wine

1 lemon, sliced

For the olive paste:

6 cloves garlic, peeled

50g pitted black olives

2 tbsp fresh oregano or rosemary, roughly chopped

4 tbsp parsley, roughly chopped

3 tbsp olive oil

Method

1 Preheat the oven to 220°C/200°C fan/gas 7. Place the olive paste ingredients in a pestle and mortar with a really good pinch of coarse salt and pound to a rough paste. You could also do this in a food processor. Using a finely pointed sharp knife, cut deep holes all the way around the lamb and push the paste into them.

2 Place the lamb in a roasting tin on top of the rosemary. Drizzle with oil, season with black pepper and pour the wine around the lamb. Roast for 20 minutes. Reduce the heat to 190°C/170°C fan/gas 4. Arrange the lemon slices on top of the lamb, return to the oven to cook for 15-20 minutes per 500g. We cooked ours for 1 hour 20 minutes for medium.