Name: Spring lamb with skordalia
Prep time: 90 min
Cook time: 35 min
Total time: 125 min
Yield: 1
Ingredients: 6 garlic cloves; 40.00 ml roughly chopped fresh oregano leaves; 2 tsp finely grated lemon rind; 113.75 gm extra virgin olive oil; 4 lamb leg steaks; 125.00 ml fresh peas (see note); 1 bunch asparagus, trimmed, cut into 4cm lengths; 250g potato; 42.00 gm lemon juice; 1 Lebanese cucumber, sliced; 1 bunch radishes, sliced; 62.50 ml fresh flat-leaf parsley leaves

Spring lamb with skordalia

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Prep Time:
90 minutes

Cook Time:
35 minutes

Total Time:
125 minutes

Try tender spring lamb with creamy skordalia for a quick, nutritious meal.

Ingredients:

250g potato
6 garlic cloves
40.00 ml roughly chopped fresh oregano leaves
2 tsp finely grated lemon rind
113.75 gm extra virgin olive oil
4 lamb leg steaks
125.00 ml fresh peas (see note)
1 bunch asparagus, trimmed, cut into 4cm lengths
1 Lebanese cucumber, sliced
1 bunch radishes, sliced
62.50 ml fresh flat-leaf parsley leaves

Instructions:

Smash the 4 garlic cloves and mix them with oregano, lemon zest, and 2 tablespoons of oil in a glass or ceramic dish. Add the lamb steaks and make sure they are fully coated. Refrigerate and let it marinate for up to 1 hour.
Bring a large saucepan of boiling water to a vigorous bubble. Drop in peas and asparagus and cook for 3 to 4 minutes until tender. Transfer vegetables to a bowl of ice water to cool, then drain and gently pat dry with paper towels.
Boil potato and garlic until tender, about 25 minutes. Drain and let cool. Peel potato, then roughly chop potato and garlic. Push potato and garlic through a sieve into a bowl. Mix in 1 tablespoon lemon juice, 2 tablespoons oil, and 2 tablespoons warm water until it forms a thick, spreadable mash, adding more water if needed.
Preheat a chargrill pan over medium-high heat. Grill steaks for 2 to 3 minutes on each side for medium doneness, or until cooked to your preference. Place on a plate, cover with foil, and let rest for 5 minutes before slicing.
In a bowl, mix together cucumber, radish, asparagus, peas, parsley, remaining oil, and lemon juice. Spread skordalia on serving plates, then top with sliced steak and salad. Serve and enjoy!

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