Simple roast dinner that uses our Lemon EVOO in an interesting way.

Ingredients

1.5kg leg of lamb

3 cloves garlic, cut into four lengthways

1/3 cup lemon juice

½ cup Pukara Estate Lemon Extra Virgin Olive Oil

1 cup chicken stock

¼ tsp ground cinnamon

Salt and freshly ground black pepper to taste

2 tsp dried oregano leaves

Method

Preheat the oven to 210°C (190°C for gas). Trim the lamb of excess fat and make 12 deep cuts into the meat, inserting a piece of garlic into each cut. Place the lamb in a deep baking dish and pour the combined lemon juice, olive oil, and chicken stock over it. Sprinkle with cinnamon, salt, pepper, and oregano. Roast uncovered for 45 minutes, then add the potatoes, tossing them to coat in the pan juices. Reduce the oven temperature to 180°C and continue roasting for 1 hour and 30 minutes for well-done meat, turning the lamb halfway through and basting occasionally. Remove from the oven, cover loosely with foil, and let rest for 10 minutes before carving.