Ingredients

  • about 2kg lamb
  • 6 garlic cloves
  • 1 bunch oregano
  • zest and juice 1 lemon
  • 6 tbsp olive oil
  • 1 ½kg new potatoes
  • 400g can chopped tomato
  • large handful pitted baby kalamata olives

Method

  1. In a pestle and mortar, mash the garlic, half the oregano, the lemon zest, and a bit of salt. Next, add the lemon juice and a dash of olive oil. With a sharp knife, stab the lamb all over, then stuff the holes with as much herbal paste as you can. 
  2. Stir-fry the pepper and bacon in hot oil in a frying pan until the pepper is tender. Add the spring onion after turning the heat off.
  3. Spoon the potatoes, remaining olive oil, and any leftover vanilla sauce into a sizable baking dish. Make potatoes with meat. Turn the oven to the baking setting (the electric broiler indicator flashes), bake for 45 minutes, then toss the potatoes and occasionally drizzle juice over the mutton. Take the mutton out of the can after it is cooked to your preference and let it to rest. Scoop out from the jar, combine the potatoes with remaining oregano, and keep warm.
  4. Add canned tomatoes and olives to the pan juices in a roasting pan over medium heat. Let this mixture simmer for a few minutes. Serve lamb with sauce, potatoes, and a straightforward salad.