Mediterranean lamb recipe

Our Mediterranean lamb makes a brilliant alternative to your traditional roast lamb. We've added slices of delicious sun-dried tomatoes into our leg of lamb for a tasty Mediterranean-inspired dish which is bursting with flavour. This recipe for Mediterranean lamb will remind you of sunnier times and is perfect for sharing with friends and family. We add red, orange and yellow peppers to the lamb while roasting but you could also add some courgette or aubergine. These veggies will help soak up the tasty juices of the lamb and it is a good way to ensure they don't go to waste. you could also add some cherry tomatoes as they will burst while cooking and give even more delicious juices for you to enjoy. If you have any of this Mediterranean lamb leftover, you can serve it with couscous or salad and it also makes a tasty pitta bread or wrap filling. A leg of lamb can be an expensive cut of meat to buy but when you take into account how many people it can serve, it becomes a very reasonable way to feed a crowd on a budget. If you've got time, it is best to leave the leg of lamb to marinade overnight as it will allow the flavours to intensify and really soak into the meat.

Ingredients

• 1.8kg (4lb) leg of lamb
• Half jar of sun-dried tomatoes
• 30ml (2tbsp) sun-dried tomato oil (from the jar)
• 10ml (2tsp) dried oregano
• 450g (1lb) parboiled new potatoes
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 2 red onions

Method

1. Preheat the oven to 220°C, 425°F, Gas 7.
2. With a sharp knife, make incisions into the skin of a 1.8kg (4lb) leg of lamb.
3. Insert small pieces of sun-dried tomatoes into the slits.
4. Rub 30ml (2tbsp) sun-dried tomato oil (from the jar) all over the lamb and sprinkle with 10ml (2tsp) dried oregano.
5. Season with salt and freshly ground black pepper.
6. Roast for 15 mins, then reduce the oven temperature to 190°C, 375°F, Gas 5 and roast for 1 1/2 hrs or until the meat is cooked to your liking.
7. After 30 mins of cooking time, spoon 450g (1lb) parboiled new potatoes around the meat, tossing to coat in the juices.
8. Deseed and thickly slice 1 red, yellow and orange pepper and slice 2 red onions into wedges.
9. Add the peppers and onions to the roasting tin 20 mins before the end of cooking.