Easter Lamb

  • 5 lb leg of lamb — boneless (for easy carving)
  • 100 ml olive oil
  • 50 ml red wine vinegar
  • 2 cloves of crushed garlic
  • 50g Chopped parsley
  • 2 tsp of oregano
  • Black pepper

Mix Oil Vinegar and herbs and spices together, set aside

Put the Lamb in a pre heated oven moderate heat for 10 minutes to seal, then pour over Oil mixture and roast for 90 minutes, if you like you Lamb well done cook for a extra 30 mins.

Serve with a selection of green vegetables and baby new potatoes boiled and then finished in the oven tossed in olive oil