Greek-style lamb with lemon potatoes
(at time of publication)
- 2kg leg lamb, fat trimmed
- 2 cloves garlic, crushed
- ⅔ cup lemon juice
- 1 tablespoon olive oil
- 2 tablespoons oregano
- 2kg new potatoes, halved if large
- 1 tablespoon lemon zest
- 2 teaspoons fresh thyme leaves
- 10 cups mixed salad leaves or chopped iceberg lettuce
- 250g punnet cherry tomatoes, halved or 1 ½ cups tomatoes, chopped
- 2 Lebanese cucumbers, roughly chopped
- ½ small red onion, thinly sliced
- 4 tablespoons balsamic vinegar
- 1 ½ cups low-fat Greek-style yoghurt, to serve
- Rub lamb with garlic, 1/2 cup of the lemon juice, half the olive oil and half the oregano. Place in a large shallow dish. Cover dish and refrigerate for 3 hours or overnight.
- Preheat oven to 140°C. Place lamb in a large baking dish and roast, uncovered, for 4 hours.
- In a large bowl combine potatoes, lemon zest, thyme and remaining lemon juice and olive oil. Place potatoes on a baking tray. Roast for the last 40 minutes of lamb cooking time.
- Remove lamb from oven and cover to keep warm. Increase oven temperature to 200°C. Roast potatoes for a further 20 minutes, or until cooked through and golden.
- Meanwhile, in a bowl combine salad leaves, tomatoes, cucumber, onion, balsamic and remaining oregano.
- Serve lamb with roast potatoes, salad and yoghurt on the side.
Make it gluten free: Check Greek-style yoghurt is gluten free.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 7g
Dietary fibre 5g
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