INGREDIENTS
1.8-2kg lamb leg
2 tsp garlic powder
1 tsp paprika
2 tsp oregano
2 tbsp olive oil
1 punnet (300g) vine-ripened cherry tomatoes
1 garlic bulb, cut in half
1/2 cup green Sicilian olives
1 kg potatoes, peeled and quartered
1 lemon, sliced
1 cup chicken stock
*The serving size calculator is approximate; feel free to adjust by adding a pinch here and there as needed
METHOD
Preheat the oven to 200°C.
Place the potatoes in a large pot filled with water over heat. Bring to a boil and let it cook for 10 minutes. Drain and allow to steam dry. Season in a bowl with salt and pepper and toss with a drizzle of olive oil until potatoes are evenly coated in it. In a small bowl, combine garlic powder, paprika, oregano, and olive oil, and season with salt and pepper. Rub the seasoning all over the lamb until evenly coated.
Place the lamb leg in a large baking tray, then add the tomatoes, garlic, olives, parboiled potatoes, lemon, and chicken stock. Bake for 1 hour 15 minutes on medium.
Cook for a further 15 minutes if you prefer it well done.