Lamb with Lemon & Oregano
- 1 shoulder spring lamb, boned out and butterflied
- olive paste
- 3 cloves garlic, chopped
- 2 lemons, halved
- chilli flakes
- dried oregano
- olive oil
- a good length of butcher’s string
- balsamic vinegar
Preheat the oven to 180ºC.
Lay the lamb fat-side up and, using a sharp knife, score the fat at random. Turn the lamb over and cover the flesh with some olive paste, garlic, the juice of 2 lemons, a sprinkle of chilli, dried oregano, a swirl of olive oil and salt.
Roll the lamb up, thin end to thick, and tie with the string. Season the outside of the lamb with a little more of the internal seasonings (except the garlic) and roast in an oven dish for 45 minutes or until the juices run pink. Take the lamb from the oven and douse liberally with balsamic vinegar.
Rest the lamb for 15 minutes before slicing and serving, remembering to spoon over the pan juices. Boiled red potatoes with rocket go well with the lamb.