Greek-style lamb with lemon potatoes
- 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
- 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
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.
Turn this Sunday roast into a healthier Med-style meal with plenty of lemon & fresh oregano
Nutrition Info (per serve)
Total fat 13.9g
–Saturated fat 5.8g
Dietary fibre 5.4g
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