Slice delicious sun-dried tomatoes into your leg of lamb for a tasty Mediterranean style dish.
- 1.8kg (4lb) leg of lamb
- Half jar of sun-dried tomatoes
- 30ml (2tbsp) sun-dried tomato oil (from the jar)
- 10ml (2tsp) dried oregano
- 450g (1lb) parboiled new potatoes
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 2 red onions
Preheat the oven to 220°C, 425°F, Gas 7.
With a sharp knife, make incisions into the skin of a 1.8kg (4lb) leg of lamb.
Insert small pieces of sun-dried tomatoes into the slits.
Rub 30ml (2tbsp) sun-dried tomato oil (from the jar) all over the lamb and sprinkle with 10ml (2tsp) dried oregano.
Season with salt and freshly ground black pepper.
Roast for 15 mins, then reduce the oven temperature to 190°C, 375°F, Gas 5 and roast for 11/2 hrs or until the meat is cooked to your liking.
After 30 mins of cooking time, spoon 450g (1lb) parboiled new potatoes around the meat, tossing to coat in the juices.
Deseed and thickly slice 1 red, yellow and orange pepper and slice 2 red onions into wedges.
Add the peppers and onions to the roasting tin 20 mins before the end of cooking.