Name: Slow-roasted lamb with skordalia
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 1
Ingredients: 2kg Whole Lamb Leg Roast; 36.40 gm olive oil; 131.25 gm lemon juice; 4.00 garlic cloves, crushed; 20.00 ml fresh oregano leaves; 3 tsp fresh thyme leaves; Fresh thyme sprigs, to serve; 300g potato; 21.00 gm lemon juice; 56.88 gm olive oil; Extra oil, to drizzle (optional)

Slow-roasted lamb with skordalia

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Prep Time:
20 minutes

Cook Time:
300 minutes

Total Time:
320 minutes

Effortlessly tender Mediterranean lamb slow-roasted to perfection, served with garlic potato cream sauce and pan-fried lemon for an elevated dining experience.

Ingredients:

2kg Whole Lamb Leg Roast
131.25 gm lemon juice
4.00 garlic cloves, crushed
20.00 ml fresh oregano leaves
3 tsp fresh thyme leaves
Fresh thyme sprigs, to serve
300g potato
56.88 gm olive oil
Extra oil, to drizzle (optional)

Instructions:

Preheat your oven to 160°C/140°C fan-forced. Place the lamb in a spacious roasting pan. Drizzle with oil and lemon juice, then sprinkle with garlic, oregano, and thyme. Season generously with salt and pepper. Roast for 4 to 5 hours until the meat is tender and easily separates from the bone.
For skordalia: Boil the potato in a saucepan filled with cold water until tender, about 15 minutes. Once cooked, drain and let it cool before peeling and roughly chopping.
With a touch of elegance, pass the potato through a fine sieve into a bowl using a large metal spoon. Combine with garlic, lemon juice, and oil. Finish with a light drizzle of oil, if desired.
Take the roasted lamb out of the oven, tent it loosely with foil, and let it rest for 10 minutes. Serve the lamb with skordalia and thyme, along with pan-fried lemon halves. To prepare the lemon halves, heat a non-stick frying pan over medium-high heat, cook them cut side-down for 3 to 5 minutes until browned, then set aside to cool slightly before squeezing over the lamb.

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