Food and finance go hand in hand. Kim McCosker - wife, mother to three young boys and co-author of the 4 Ingredients books - comes to the rescue with cheap and easy recipes.
Herbed Lemon Roast Lamb
1 & 1/2 kg leg of lamb
1/2 cup (125ml) olive oil
1/4 cup (60ml) lemon juice
2 tbsp fresh oregano
Combine oil, juice and oregano with sea salt and pepper in a large non-metallic dish. Add lamb and coat well with marinade. Cover and sit in refrigerator for two hours or overnight. In a roasting tray, bake in a preheated 180C oven for 1 to 1 & 1/2 hours. Remove from oven, cover loosely with foil and sit for 15 minutes before carving.
- Serves 4
Optional: Slice and serve with pita bread, tzatziki and tabouli salad.