Slow Roasted Oregano Lamb and Potatoes in Parchment Paper


Slow Roasted Oregano Lamb and Potatoes in Parchment paper

Serves 4 – 6


  • 3 cloves garlic
  • 4 anchovy fillets
  • ⅓ cup oregano leaves
  • ¼ cup (45g) brown sugar
  • 2 tablespoons sherry vinegar
  • 2kg lamb leg, bone in
  • 1kg dutch cream potatoes or kipfler, peeled and chopped
  • 6 whole garlic bulbs
  • 1 sprig bay leaves
  • ½ cup (125ml) white wine
  • 1 tablespoon The Good Grocer Collection extra virgin olive oil
  • Sea salt and cracked black pepper


  1. Preheat oven to 200°C.  Place the garlic, anchovy and oregano in a mortar and pound with a pestle until smooth. Add the sugar and vinegar and mix to combine.
  2. Place in a large bowl with the lamb and toss to coat. Place the potato, garlic bulbs and bay leaves on 2 large sheets of aluminium foil lined with 2 large sheets of non-stick baking paper.
  3. Place in a large roasting tray. Top with the lamb and wine, drizzle with the oil and sprinkle with salt and pepper. Fold the paper and foil to enclose tightly. Cook for 3 hours or until lamb is tender.
  4. Open the paper and foil and cook for a further 15 minutes or until golden brown and caramelised. Serve.

Recipe by Donna Hay