Greek Style Lamb with Lemon Potatoes

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Greek Style Lamb with Lemon Potatoes Recipe

Serves 8 | Prep 10 mins | Cook 4 hrs 20 mins plus 3 hrs marinating | Cost per serve $7.10

Greek Style Lamb with Lemon Potatoes

Greek Style Lamb with Lemon Potatoes Ingredients

• 2kg leg of lamb, trimmed of fat
• 2 garlic cloves, crushed
• ²⁄³ cup lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh oregano leaves
• 1.5kg new potatoes, halved
• 1 tablespoon lemon zest
• 2 teaspoons fresh thyme leaves
• 180g mixed baby salad leaves
• 1 x 250g punnet cherry tomatoes, halved
• 2 Lebanese cucumbers, roughly chopped
• ½ small red onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 cup reduced-fat Greek-style yoghurt, to serve

Greek Style Lamb with Lemon Potatoes Preparation

1. Rub lamb with garlic, ½ cup lemon juice, half the oil and half the oregano. Place lamb in a large shallow dish, then cover and marinate in the fridge for 3 hours, preferably overnight.
2. When ready to cook, preheat oven to 140°C. Transfer lamb to a large baking dish and roast, uncovered, for 4 hours.
3. Meanwhile, place potatoes, lemon zest, fresh thyme, remaining lemon juice and remaining oil in a large mixing bowl, tossing gently to combine. Transfer potatoes to another baking tray, arrange in a single layer, then roast for last 40 minutes of lamb cooking time.
4. Remove lamb from oven and cover with foil to keep warm. Increase oven temperature to 200°C and continue roasting potatoes for a further 20 minutes or until tender and cooked.
5. Meanwhile, place mixed salad leaves, tomato, cucumber, onion, balsamic and remaining oregano in a salad bowl. Serve lamb with lemon potatoes, garden salad and yoghurt on the side.