• 6 garlic clove
  • 3 tbsp roughly chopped oregano
  • 1 tbsp roughly chopped rosemary
  • zest 1 lemon and juice of 2
  • ½ tsp ground cinnamon
  • 3 tbsp olive oil
  • 2kg leg of lamb
  • 1kg Desiree potato, halved or quartered
  • 5 bay leaf

For the mint yogurt

  • 250g Greek yogurt
  • juice ½ lemon
  • 1 tbsp olive oil
  • handful mint, shredded

For the Greek-style salad

  • 1½ tsp red wine vinegar
  • 1½ tbsp extra-virgin olive oil
  • 100g baby spinach
  • small bunch parsley, roughly chopped
  • ½ red onion, finely sliced
  • 175g cherry tomato, halved
  • ½ cucumber, halved lengthways, deseeded and sliced
  • 75g black kalamata olive, stoned and quartered

Mediterranean cuisine has always been a symbol of healthy, fresh and delicious food. Try this traditional tasty slow-cooked lamb.


Day 1

Crush together the garlic cloves and 1 tsp salt. Add the herbs, lemon zest, cinnamon and some black pepper. Stir through 2 tbsp of the olive oil. Create wholes in the lamb with a sharp knife, and rub in the paste. Fill the holes. Transfer the lamb to a large food bag and pour the lemon juice. Marinate overnight.


Day 2

Take the lamb 1 hr before cooking. Heat oven to 160C/gas 3. Form a cross with 2 long pieces of baking parchment which is placed on top of 2 long pieces of foil – one widthways, the other lengthways. The potatoes is placed in the centre of the parchment. Pour the remaining oil and add some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and add some bay leaves. The lamb is set on top of the potatoes. Scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.

Remove tin from the oven and increase the temperature to 220C/gas 7. Unwrap the parcel and continue to roast the lamb with the juices another 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt.

Stir all the ingredients for the yogurt. Combine vinegar, oil and some seasoning to make the salad dressing. Add to the salad when served. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.