Roasted greek lamb
Photo by Elizabeth Clarkson
Be transported to the Mediterranean with this simple yet delicious lamb roast.
- Use 2 small racks of lamb (or lamb shoulder or top rump enough to serve 4-6 people). Trim surplus fat from the lamb and pierce the skin with a series of little holes. Rub the lamb all over with the vinegar.
- Crush the coriander seeds in a mortar and pestle. Make a marinade by whisking together the crushed seeds, chopped rosemary, pepper, salt, and the zest and juice of 1 lemon. Rub the marinade over the lamb, then refrigerate overnight or stand at room temperature for 3-4 hours.
- Heat the oven to 200C. Take the lamb from the marinade, pat dry and coat with the oil. Place the lamb and the remaining marinade in an oven dish to cook. After 15 minutes, turn, reduce the temperature to 180C and roast for 15-20 minutes, basting the lamb occasionally with the pan juices.
- Remove the lamb from the dish, then cover with foil for up to 15 minutes while you make a sauce.
- Loosen the pan residues, then stir in the wine while rubbing the scrapings on the bottom of the pan so they dissolve. Let the sauce bubble up a little, then leave it to simmer gently while you slice the lamb.
- To serve, place the sliced lamb on a heated serving plate, squeeze the juice of the remaining lemon over, drizzle with sauce and decorate with extra sprigs of rosemary.