Lemon & Oregano Roast Lamb

Ingredients

• 1 1/2-2 kg leg of lamb
• 5 garlic cloves (cut into thin slivers)
• salt
• pepper
• 1 tablespoon dried oregano
• 1 lemon, zest of, grated
• 1/2 cup lemon juice
• 1 1/2 cups dry white wine

Sauce

• 3 teaspoons cornflour
• 1 1/2 cups water
• 3 thin lemon slices (optional)
• 1 tablespoon chopped parsley (optional)
• 1 small beef stock cube (crumbled)

Directions

1. 1

   Pre heat oven to 180c.

2. 2

   Trim excess fat from lamb.

3. 3

   Using a sharp pointed knife, stab roast all over & insert garlic slivers in each cut.

4. 4

   Season with salt & pepper.

5. 5

   Place roast in baking dish & massage with oregano.

6. 6

   Combine lemon juice, lemon zest and wine. Pour mixture over lamb.

7. 7

   Cover dish with either lid or foil.

8. 8

   Bake in oven allowing 20 minutes per 500 grams, basting lamb at each 20 minute interval of cooking time.

9. 9

   Remove lamb from dish & cover with foil to keep warm while you make the sauce.

10. 10

    Sauce:.

11. 11

    Blend cornflour with 1 tablespoon of the water.

12. 12

    Add to the reserved pan juices in baking dish.

13. 13

    Add remaining water & crumbled stock cube.

14. 14

    Stir over heat until sauce thickens slightly.

15. 15

    Add lemon slices & chopped parsley if desired.

16. 16

    Serve sliced lamb with sauce and vegetables of your choice.