Greek Easter lamb

Celebrate a traditional Easter feast with this succulent Greek lamb.

Ingredients

1/3 cup (80ml) extra virgin olive oil

5 garlic cloves, peeled, chopped

1/3 cup oregano leaves

1 tbsp sweet paprika

2.5kg Coles Australian Whole Lamb Leg Roast

1.2kg potatoes, cut into wedges

1 garlic bulb, halved crossways

1 lemon, cut into wedges

1/2 cup (50g) mixed olives

100g fetta, crumbled

Extra oregano sprigs, to serve

method

Step 1

Preheat oven to 180C. Grease a large baking dish.

Step 2

Add oil, chopped garlic, oregano and paprika to a food processor and process until combined. Season. Reserve one-quarter of the oregano mixture. Rub the remaining oregano mixture all over lamb to coat. Place lamb in prepared dish. Cover with foil and bake for 1 hour 30 mins.

Step 3

Combine potato, garlic bulb, lemon and reserved oregano mixture in a bowl. Season. Arrange potato mixture in the dish around lamb. Bake for a further 1 hour or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 mins to rest.

Step 4

Arrange lamb and potato mixture on a large serving platter. Top with olives, fetta and oregano.