Name: Greek roast lamb with lemon potatoes and broad beans
Yield: 1
Cuisine: greek
Ingredients: 4 lemons; 40.00 ml coriander seeds, crushed; 40.00 ml chopped rosemary, plus 40.00 ml small sprigs; 8 cloves garlic, thickly sliced; 1.88 gm smoked paprika; 180ml (3/4 cup) olive oil; 1.8kg easy-carve leg of lamb; 8 desiree potatoes, each cut into 6 wedges; 4 spring onions, finely chopped; 1.5kg broad beans, podded to yield 350g, then double-peeled; 40.00 ml coarsely chopped dill; 40.00 ml torn baby mint leaves

Greek roast lamb with lemon potatoes and broad beans

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Succulent Greek leg of lamb with flavorful potatoes and tender broad beans for a gourmet meal.

Ingredients:

4 lemons
40.00 ml coriander seeds, crushed
40.00 ml chopped rosemary, plus 40.00 ml small sprigs
8 cloves garlic, thickly sliced
1.88 gm smoked paprika
180ml (3/4 cup) olive oil
1.8kg easy-carve leg of lamb
8 desiree potatoes, each cut into 6 wedges
4 spring onions, finely chopped
1.5kg broad beans, podded to yield 350g, then double-peeled
40.00 ml coarsely chopped dill
40.00 ml torn baby mint leaves

Instructions:

Grate the zest of 2 lemons and squeeze out the juice. Mix the zest with 2 tablespoons of juice, coriander seeds, chopped rosemary, garlic, paprika, 1/4 cup olive oil, and plenty of freshly ground black pepper. Rub this mixture over the lamb in a large roasting pan.
Preheat the oven to 190°C. Cut the remaining lemons into 8 wedges each and arrange them around the lamb. Sprinkle sea salt over the lamb and roast for 40 minutes. Cover loosely with foil after about 30 minutes or when it is browned. Set aside the lemon wedges for later use.
Toss the potatoes, rosemary sprigs, remaining lemon juice, and 60ml (1/4 cup) oil in a bowl, season well, then spread around the lamb. Bake for another 50 minutes, turning occasionally, until everything is tender.
Take out the lamb from the pan and set it aside to keep warm. Skim off the cooking juices, removing the excess fat and save it for later. Raise the oven temperature to 250°C and roast the potatoes for an additional 20 minutes until they are crispy.
In a small saucepan, sauté onions in the remaining oil for 2 minutes. Add broad beans, 2 tablespoons of water, and cook over medium heat for 3 minutes until tender. Season with dill and mint before tossing.
Carve the lamb and plate with potatoes, lemon wedges, and broad beans. Finish by drizzling with the reserved cooking juices.

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