Lemon and oregano lamb with roast potatoes

Ingredients

For 1 serving

• Leg of lamb140 g
• Potatoes220 g
• Lemon juice30 ml
• Dried oregano1 teaspoon
• Garlic2 cloves
• Beef broth100 ml
• Extra virgin olive oil10 g
• Mixed salad greens60 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Cut the leg of lamb into pieces of about 5 cm. In a bowl mix the lemon juice, dried oregano, crushed garlic, half the oil, salt and pepper; add the lamb, turn it well and leave to marinate for 20 minutes.
2. Meanwhile preheat the oven to 180 °C (conventional), peel the potatoes and cut them into wedges about 2 cm thick. Warm the meat stock.
3. Put the lamb with all its marinade and the potatoes into a baking dish, pour over the hot stock and the remaining oil and toss so the potatoes are coated.
4. Cover with foil and bake at 180 °C for 50 minutes, until the meat is tender and the potatoes have soaked up the juices.
5. Remove the foil and bake for another 15 minutes, until the potatoes and lamb are golden and the liquid has reduced to a thick sauce.
6. Meanwhile wash and dry the mixed salad. Serve the lamb and potatoes with the pan juices spooned over and the salad on the side.