Greek cooking made easy - I hope!

Roast Leg of Lamb, with seasonal vegetables.

This a very easy roast dish to do, everything goes into one tray in the oven. The mixed flavors of the Lamb and vegetables, herbs and garlic needs no accompaniments, this is a dish welcomed on a cold Winter days.

You will need:
A fair size Leg of Lamb
Potatoes
Carrots
Onions
Aubergines
Courgettes
Any other winter veg you like.
Garlic
Oregano
Rosemary
Olive Oil

Heat the oven for normal roast cooking (about 1900) place Leg of Lamb in large baking tray, and dribble Olive Oil over the top, sprinkle with a little salt and Rosemary, cook for one hour. Meanwhile prepare all the vegetables.

Add the potatoes first, and let cook for half an hour on their own, then add the Carrots, wait ten minutes add the Onion and the Garlic and the Oregano and more Olive Oil if needed. About twenty minutes before the end of the cooking time of the Lamb, add all the other veg. Mix gently so as not to break up the Potatoes, and leave to cook. Take out Leg of Lamb and carve, leaving the vegetables in the oven until the last minute and then serve directly onto warm plates, the aroma is to die for!!