Feel free to take a step back knowing your Easter main is covered. This showstopping Greek roast lamb with lemon potatoes and skordella is so delicious, you’ll be lucky to have any leftovers!
COMBINE garlic, lemon juice, olive oil, oregano and thyme in a large bowl and add the lamb. Turn to coat in the mixture. Cover; refrigerate for 3 hours or overnight. PREHEAT the oven to 160°C/140°C fan. PLACE the marinated lamb in a large roasting pan and roast for 3 1⁄2 hours or until very tender. Lemon potatoes COMBINE potatoes, lemon rind and juice, and oil in a large bowl; season. Place in a single layer on an oven tray. PLACE the lemon potatoes in the oven; roast alongside lamb for the last 30 minutes of lamb cooking time. REMOVE the lamb and increase the oven temperature to 220°C/200°C fan. Roast potatoes for a further 20 minutes or until golden. Skordalia BOIL, steam or microwave potato until tender; drain. Push potato through a ricer or fine sieve into a bowl and allow to cool for 10 minutes. Add garlic, lemon juice, vinegar and 1 tablespoon warm water to potato; stir until well combined. Place potato mixture in blender; with motor operating, gradually add oil in a thin, steady stream, blending only until skordalia thickens (do not over-mix or it will become gluey). To serve SERVE roast lamb with lemon potatoes, skordalia and lemon wedges.Greek roast lamb leg with lemon potatoes and skordella
Ingredients
Instructions
ALSO SEE: Garlic & rosemary smoked lamb
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
