Sunday roast lamb

With EVO Oil, Lamb, Vegetables,

Sunday roast lamb

Serves6 servings
Cooks In10' preparation | 2 hours roasting
DifficultyTotally Doable


  • 3.3 lb leg of lamb
  • 2 cloves of garlic
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • 1.1 lb potatoes, peeled
  • ½ cup extra-virgin olive oil
  • 1 cup dry white wine
  • Salt, freshly ground pepper


  1. Finely chop the fresh herbs with the garlic to create a paste-like mixture.
  2. With a sharp knife, pierce the leg of lamb and insert the herb and garlic paste.
  3. Rub with olive oil and season all over.
  4. Cut the potatoes into large bite-size chunks and layout in a clay pot or Dutch oven.
  5. Drizzle with olive oil and place the leg of lamb on top.
  6. Cover the pot and roast in a preheated oven at 390°F for about 1 hour.
  7. Lower the heat to 350°F and remove the lid.
  8. Continue roasting for 1 hour, until the potatoes are soft and the lamb is cooked.
  9. Remove from oven and cover for 15 minutes to absorb any juices.