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The Mediterranean-style roast lamb is one meal I like to prepare when I am going for a kill and really want to impress someone. I helped one of my single friends prepare this meal for his date. He is the real ladies man and likes to impress a lot. He always has a lot of funny stories to tell that involve ladies of all races and shapes. I actually encouraged him to start blogging about his stories. I think a lot of people will love to hear them and have a good laugh in the process.
Anyway, enough about the ladies man, lets talk about food.
Ingredients
- 1.65-1.8kg whole leg of lamb
- 2 crushed garlic cloves
- 2 tablespoon whole grain or Dijon mustard
- 1 tablespoon dried oregano
- Salt
- 500g pack baby new potatoes
- 4 leeks, cut into chunks
- 4 carrots, quartered
- 500g jar tomato and basil pasta sauce
The oven must be preheated to 180ºc/350ºF. Weigh the lamb to calculate the cooking time. Allow 25 minutes per 450g. Place the lamb in a roasting tin.
Mix together the garlic, mustard, dried oregano and a little salt in a small bowl to make paste. Brush the paste liberally over the lamb and roast for 40 minutes. During this time the fat will begin to run from the joint.
Remove the lamb from the oven (about 1 hour before the end of cooking time) and quickly add the new potatoes, leeks and carrots. Stir the vegetables in the lamb fat and juices and roast for further 30 minutes.
Add the pasta sauce and stir well so that all the vegetables are covered in the sauce. Roast for the remaining time, about 30-40 minutes. Stir the vegetables once during the cooking time. Carve the lamb and serve with the vegetables and tomato sauce.
Your meal should be all ready by now. You can prepare the table and enjoy your feast.