Greek Roast Lamb

1. Preheat the oven to 240 degrees. Blitz 3 cloves garlic with the juice and grated zest of 1 lemon, ½ brunch fresh thyme leaves and a pinch of salt to make a paste.
2. Chop 10g pitted black olives in brine, drained, and stir in. Slash a 1.5kg half leg lamb joint a few times with a knife, then rub the herb paste into the slashes.
3. Coat a roasting tin with low fat cooking spray and place the lamb in it. Arrange 1kg new potatoes, halved, around the lamb with the remaining ½ bunch thyme. Mist with low fat spray, then roast for 20 minutes.
4. Reduce the heat to gas mark 180 degrees and roast for 1 hour 30 minutes, tossing the potatoes once.
5. Remove the lamb from the pan, cover and rest for 15 minutes. Keep the potatoes warm.
6. Serve the lamb and potatoes with vegetables and gravy (40g granules).