ROLLED BREAST OF LAMB STUFFED WITH ONION AND OREGANO

You'll need

1boneless lamb breast (about 1.1kg) 6garlic cloves, crushed with the flat of a knife 1lemon, finely grated rind only 1 tbspdried Greek oregano (see note) 2onions, thinly sliced For drizzling:extra-virgin olive oil Lemon roast potatoes800 gmkennebec potatoes (about 4), cut into wedges 1lemon, juice only 50 mlextra-virgin olive oil

Method

Preheat oven to 180C. Place lamb breast skin-side down on a work surface. Rub garlic, lemon rind and oregano into lamb, scatter over onion, drizzle with olive oil and season to taste. Tightly roll lamb from the longest side and tie with kitchen string at 5cm intervals to secure.

Heat a frying pan over high heat, add lamb and turn occasionally until golden (5 minutes), then transfer to a roasting pan.

For lemon roast potatoes, combine potatoes, lemon juice and olive oil in a large bowl, season to taste, scatter around lamb and cook for 1 hour, then reduce heat to 150C and cook until lamb is tender and potatoes are golden (1 hour 20 minutes-1 hour 30 minutes).

Remove lamb, thickly slice and serve with lemon roast potatoes and pan juices.

Note Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets. It's available in dried bunches from Greek delicatessens. If unavailable, substitute dried oregano.

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bon appetit