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Greek lamb with feta, potatoes and cos salad
Greek lamb with feta, potatoes and cos salad
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Prep Time:
50 minutes
Cook Time:
120 minutes
Total Time:
170 minutes
Gather loved ones for a global feast to celebrate together.
Ingredients:
  • 1.6kg easy-carve leg of lamb
  • 4 cloves garlic, thickly sliced
  • 62.50 ml fresh oregano leaves, plus extra sprigs, to serve
  • 40.00 ml rosemary leaves
  • 1 lemon, zested, juiced
  • 100ml extra-virgin olive oil
  • 2 tsp dried oregano
  • 7.50 gm sweet paprika
  • 4.80 gm salt
  • 1kg desiree potatoes, halved lengthwise, cut into 3 wedges
  • 150g kalamata olives
  • 150g feta, cut into3cm pieces
  • 175g baby green beans, trimmed
  • 175g snowpeas, trimmed
  • 1/2 cos lettuce, coarsely shredded
  • 1/2 bunch dill, roughly chopped
  • 1/2 bunch mint, leaves picked, roughly chopped
  • 4 spring onions, thinly sliced
  • 1/2 lemon, juiced
  • 56.88 gm extra-virgin olive oil
Instructions:
  • Preheat the oven to 180C. Make small incisions about 1cm apart in the lamb using a knife, then stuff each cut with a slice of garlic and a few oregano leaves.
  • Roughly chop the remaining oregano and rosemary. Combine them with lemon juice, 60ml oil, dried oregano, 2 teaspoons paprika, and 1 teaspoon salt in a small bowl. Rub the lamb with the oregano mixture to coat. Cover the pan with foil and roast the lamb for 1 hour.
  • Submerge the potatoes in a large pan filled with cold water and bring it to a boil over high heat. Let them cook for 4 minutes to partially cook. Drain the water. Put the potatoes back into the pan and mix in the remaining 2 tablespoons of oil, lemon zest, 1 teaspoon of paprika, and 1 teaspoon of salt. Toss everything together until the potatoes are coated evenly.
  • Arrange potatoes snugly surrounding the lamb, then roast uncovered, occasionally basting with pan juices for another 40 minutes or until the lamb reaches your desired level of doneness. Move the lamb onto a plate, cover loosely with foil, and let it rest for 15 minutes. Mix in olives and feta with the potatoes. Increase the oven temperature to 220C fan-forced and continue roasting for an additional 15 minutes until the potatoes turn golden. For the salad, briefly blanch beans in a pot of boiling salted water for approximately 2 minutes.
  • Toss in the snow peas and cook until veggies are tender, about a minute more.
  • After draining, give the beans and peas a refreshing cold water bath and drain them again. Mix them with the rest of the ingredients in a large bowl. Season with salt and pepper. Serve the lamb sliced on plates alongside the feta potatoes.
  • Garnish with additional fresh oregano sprigs and serve promptly alongside a crisp cos and bean salad.

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