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Greek Seasonings for Lamb 70g by Cretanlife:
Perfect mix of herbs and spices. Specially developed for lamb meat. It gives exceptional taste and aroma.
Spices included: thyme, black pepper, chili, coriander, rosemary
Recipe: 1 large leg of lamb, about 3kg/6lb 8 oz, 6 garlic cloves, zest and juice 1 lemon, 6 tbsp olive oil, 1.5 kg potatoes, 400g can chopped tomato, large handful pitted baby kalamata olives, 3 tbsp Mix for Lamb
Method: Heat oven to 240C. Pound the garlic, half the mix for Lamb, lemon zest and a pinch of salt in a pastle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes. Tip potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 minutes, then reduce the temperature to 180C. Roast for 1 hr 15 minutes for medium - rare, adding another 15 minutes if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the mix for Lamb in with the potatoes, scoop from the tin and keep warm. Finally, placed the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few minutes. Serve the lamb with the potatoes and sauce and a Greek salad.