Greek Lamb Leg roast with preserved lemons

Ingredients

1 leg of Lamb

fresh rosemary or thyme

3- 4 cloves garlic

2 St Andrews Limes Preserved Lemon quarters

baking paper and string

salt and  freshly ground pepper

extra virgin olive oil

Recipe;

Insert cloves of garlic into meat and coat top of joint with fresh herbs.

Pour a little olive oil over the lamb.

Cover top and bottom with sliced preserved lemons.

Wrap well in baking paper so it forms a closed parcel and tie with string all over to secure.

Bake for 3 hours in a 150c so that the meat falls off the bone.

Serve hot with Lime Oven bag potatoes.

Lime oven bag potatoes Recipe

4 medium potatoes, peeled and cut into cubes

sea salt and freshly ground pepper

1 Tsp of vegetable stock powder

1 Tsp butter or margarine

juice of two limes

1 tsp St Andrews Limes Lime & Chilli Plash

Combine all ingredients into an oven bag, making sure potatoes are covered with other ingredients.

Bake at 200c for an hour, check regularly, as they can brown quickly.

Delicious with any meats or as a cold potato salad

Serves 4