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Greek Roast Lamb with Skordalia and Lemon-Scented Potatoes


Recipe Info

  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 4:00 h
  • Ready In : 4:50 h

A traditional roast lamb with a tangy twist. Serve with these lemony potatoes and skordalia. A recipe to use time and again.


  • 4 kilo(s) lamb leg
  • 4 cloves garlic, crushed
  • 1 cup(s) lemon juice
  • 4 tablespoon(s) olive oil
  • 2 tablespoon(s) fresh oregano leaves
  • 2 teaspoon(s) fresh lemon thyme leaves
  • 8 large potatoes, cut int 3 pieces
  • 4 tablespoon(s) olive oil, extra
  • 2 tablespoon(s) finely grated lemon rind
  • 4 tablespoon(s) lemon juice
  • 2 teaspoon(s) fresh lemon thyme leaves
  • 2 medium potatoes, quatered
  • 4 cloves of garlic, quartered
  • 2 tablespoon(s) lemon juice
  • 2 tablespoon(s) white wine vinegar
  • 4 tablespoon(s) water
  • 2/3 cup(s) olive oil
  • 2 tablespoon(s) warm water


Step 1

Combine lamb with garlic, juice, oil, oregano and thyme in a large bowl. Cover; refrigerate 3 hours or overnight.

Step 2

Preheat oven to 160°C. Place lamb in large baking dish; roast, uncovered, in oven 4 hours.

Step 3

Meanwhile, make skordalia.

Step 4

Skordalia - Boil, steam or microwave potato until tender; drain. Push potato through food mill or fine sieve into a large bowl; cool 10 minutes. Place garlic, juice, vinegar and the water in bowl with potato; stir until well combined. Place potato mixture in blender; with motor operating, gradually add oil in a thin, steady stream, blending only until skordalia thickens (do not over mix). Stir in the water.

Step 5

Toss potatoes in large bowl with combined remaining ingredients; place, in single layer, on oven tray. Roast uncovered, for last 30 minutes of lamb cooking time.

Step 6

Remove lamb from oven; cover to keep warm.

Step 7

Increase oven to 220°C; further roast potatoes, uncovered, about 20 minutes or until crisp and tender. Serve potatoes and lamb with skordalia; sprinkle with extra fresh lemon thyme leaves, if you like.

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