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Middle Eastern Style Leg Of Lamb

3 hours

Serves 8



Roast lamb is one of my favourite things to eat and this version puts a great spin on it. Simple, but packed full of flavour I like to serve this as the centrepiece of family dinners where everyone can just take as much as they want. It goes great with flatbreads and other filling - ideal for the summer. I got this recipe off of one my bosses when I worked in a fish and chip shop.

Middle Eastern Style Leg Of Lamb


  • 1 large leg of lamb

  • 3-4 cloves of garlic, sliced

  • 750g (1lb) potatoes, thickly sliced

  • 2 large onions, sliced

  • 500g (1lb) tomatoes, sliced

  • 1 tsp dried oregano

  • 1-2 aubergines, sliced

  • Salt and black pepper


  • Preheat your oven to 220°C (Gas mark 7)

  • Pierce the lamb with a knife and insert the garlic slices. Rub generously with the salt and pepper

  • Put the lamb in a roasting tray (fat side up) and surround with the tomatoes, potatoes and onions

  • Out the lamb into the oven and reduce the temperature to 160°C (Gas mark 3) and cook for 25 mins per 450g + 25 mins for medium. Baste occasionally with the juices. Add the aubergines after 45 minutes

  • Remove from the oven and allow to rest under some tin foil for 5 minutes

  • Serve