Name: Greek lamb roast with oregano salt and skordalia
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 1
Cuisine: greek
Ingredients: 15g punnet oregano; 2.6kg lamb leg whole roast; 19.20 gm sea salt flakes; 36.40 gm extra virgin olive oil; 2 lemons, cut into wedges; 2 whole garlic bulbs, halved crossways; 200g Perino tomatoes; 1kg washed potatoes, peeled, coarsely chopped; 1 garlic clove, crushed; 60ml lemon juice; 125ml olive oil; 55g olive; Oregano sprigs, extra, to garnish

Greek lamb roast with oregano salt and skordalia

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Prep Time:
40 minutes

Cook Time:
150 minutes

Total Time:
190 minutes

Indulge in flavorful oregano-infused lamb roast with homemade skordalia for a delightful Sunday feast.

Ingredients:

15g punnet oregano
2.6kg lamb leg whole roast
19.20 gm sea salt flakes
2 lemons, cut into wedges
2 whole garlic bulbs, halved crossways
200g Perino tomatoes
1kg washed potatoes, peeled, coarsely chopped
1 garlic clove, crushed
60ml lemon juice
125ml olive oil
55g olive
Oregano sprigs, extra, to garnish

Instructions:

Preheat your oven to 180 degrees Celsius.
Grease a large roasting pan and place 5 oregano sprigs in it. Put the lamb on top. Finely chop the rest of the oregano and mix it with sea salt flakes and oil. Rub this mixture all over the lamb. Roast for 1 1/2 hours. Add garlic bulbs and lemon to the pan. Roast for another hour, adding tomatoes in the last 10 minutes of cooking. Loosely cover with foil, then let it rest for 20 minutes before serving.
Boil the potatoes in salted water until tender, then drain. Mash until smooth and mix in crushed garlic, lemon juice, and 1/3 cup (80ml) of extra oil. Season well and finish with a drizzle of the remaining extra oil.
Present the lamb with a side of garlic, lemon wedges, tomato, olives, skordalia, and garnish with extra oregano sprigs.

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