Invite your friends and welcome your family to enjoy this celebratory dish from around the world.
Ingredients
- 1.6kg easy-carve leg of lamb
- 4 cloves garlic, thickly sliced
- 1/4 cup fresh oregano leaves, plus extra sprigs, to serve
- 2 tablespoons rosemary leaves
- 1 lemon, zested, juiced
- 100ml extra-virgin olive oil
- 2 teaspoons dried oregano
- 3 teaspoons sweet paprika
- 2 teaspoons salt
- 1kg desiree potatoes, halved lengthwise, cut into 3 wedges
- 150g kalamata olives
- 150g feta, cut into3cm pieces
Cos and bean salad
- 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
- 1/4 cup extra-virgin olive oil
Method
- Step 1Preheat oven to 180C. Using a small knife, cut 12 x 1cm slits into lamb. Stuff each incision with a slice of garlic and a few fresh oregano leaves.
- Step 2Roughly chop remaining oregano and rosemary, then combine with lemon juice, 60ml oil, dried oregano, 2 teaspoons paprika and 1 teaspoon salt in a small bowl. Place lamb in a large roasting pan, then rub with oregano mixture to coat. Cover pan with foil and roast lamb for 1 hour.
- Step 3Meanwhile, place potatoes in a large pan of cold water. Bring to the boil over high heat, then cook for 4 minutes to par-cook. Drain. Return potatoes to pan, add remaining 2 tablespoons oil, lemon zest, 1 teaspoon paprika and 1 teaspoon salt. Toss to coat.
- Step 4Place potatoes around lamb. Roast, uncovered, basting halfway with pan juices, for a further 40 minutes or until lamb is medium or cooked to your liking. Transfer lamb to a plate, loosely cover with foil and rest for 15 minutes. Add olives and feta to potatoes. Increase oven to 220C fan-forced and roast for a further 15 minutes or until potatoes are golden. To make salad: Cook beans in a saucepan of boiling salted water for about 2 minutes.
- Step 5Add snow peas and cook for a further minute or until vegetables are tender.
- Step 6Drain, refresh under cold water, then drain again. Toss beans and peas with remaining ingredients in a large bowl. Season with salt and pepper. Carve lamb and divide among plates with feta potatoes.
- Step 7Scatter with extra oregano sprigs. Serve immediately with cos and bean salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
3233 kj
Energy
50g
Fat Total
14g
Saturated Fat
7g
Fibre
54g
Protein
166mg
Cholesterol
1589.47mg
Sodium
5g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Sophia Young, Food director – MasterChef Magazine
- Image credit: Brett Stevens
- Publication: Taste.com.au
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