Greek Roast Lamb with Skordalia and Lemon-Scented Potatoes
2014-09-22- Cuisine: Mediterranean
- Course: Main Course
- Skill Level: Intermediate
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.
Ingredients
- 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
- SAUCE
- 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
Method
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.