Mediterranean lamb Recipe

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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.

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