Roast Lamb with Potatoes

Simple roast dinner that uses our Lemon EVOO in an interesting way.


1.5kg leg lamb

3 cloves garlic, cut into four lengthways

1/3 cup lemon juice

½ cup Pukara Estate Lemon Extra Virgin Olive Oil

1 cup chicken stock

¼ tsp ground cinnamon

Salt and freshly ground black pepper to taste

2 tsp dried oregano leaves


Preheat oven to moderately hot 210c/190c gas. Trim lamb of excess fat. Make 12 deep cuts into lamb. Insert a piece of garlic into each cut.

Place lamb in a deep baking dish; pour combined juice, oil and stock all over. Sprinkle lamb with cinnamon, salt, pepper and oregano. Roast, uncovered, for 45 minutes; add potatoes. Toss to coat with pan juices; season.

Reduce heat to moderate 180c. Bake lamb with potatoes for 1 hour 30 minutes for well done. Turn lamb halfway during cooking, basting the meat occasionally with pan juices.

Remove from oven, leave loosely covered with foil, in warm place 10 minutes before carving.