Greek-style roast lamb with potatoes
2 tbsp olive oil
1kg baby new potatoes
2kg lamb leg
2 sprigs fresh rosemary, chopped coarsely
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh oregano
3 cloves garlic, crushed
1 tbsp finely grated lemon rind
2 tbsp lemon juice
125ml beef stock
Heat half the oil in a large frying pan; cook potatoes until browned.
Transfer to a heavy-bottomed large saucepan.
Make small cuts in lamb at 2.5cm (1-inch) intervals; press rosemary into cuts.
Combine remaining oil, parsley, oregano, garlic, rind and juice in a bowl; rub mixture over lamb, season.
Cook lamb in same heated pan until browned all over.
Place lamb on top of potatoes; add stock.
Cook, covered, on low, for about 4 hours.
Remove lamb and potatoes; cover lamb, stand for 10 mins before slicing.
Serve lamb with potatoes and sauce.