Name: Greek lamb roast
Prep time: 105 min
Cook time: 20 min
Total time: 125 min
Yield: 4
Ingredients: 1.5 kilogram lamb leg roast; 2 clove garlic, thinly sliced; juice, zest of 1 lemon, plus 2 extra, halved; 2 tablespoon woolworths select extra virgin olive oil; 1 tablespoon oregano leaves, plus extra to serve; 2 zucchini, halved lengthways; 1 eggplant, quartered; 1 red onion, cut into wedges; tzatziki, to serve

Greek lamb roast

Spice up the classic Sunday roast with this tender, succulent Greek lamb - full of delicious, mouthwatering ingredients.

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Serves 4

Prep

1H 45M

Cook

20M

Total

2H 5M

Ingredients

1.5 kilogram lamb leg roast

2 clove garlic, thinly sliced

juice, zest of 1 lemon, plus 2 extra, halved

2 tablespoon woolworths select extra virgin olive oil

1 tablespoon oregano leaves, plus extra to serve

2 zucchini, halved lengthways

1 eggplant, quartered

1 red onion, cut into wedges

tzatziki, to serve

Method

1.Preheat oven to 180°C. Place the lamb in a baking dish.

2.Make small incisions in several places over lamb. Push in garlic slices.

3.In a small bowl, combine lemon juice, zest, oil and oregano. Rub into lamb and season to taste. Marinate for 30 minutes.

4.Cover lamb with foil. Bake for 1 hour. Add zucchini, eggplant, red onion and extra halved lemons to pan. Toss in juices and season.

5.Bake for a further 40-45 minutes until vegetables are tender. Sprinkle lamb with extra oregano. Serve sliced with vegetables and tzatziki.

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