Greek roast lamb with skordalia and potatoes
The AWW Cooking School cookbook, ACP Books
Serving size: Serves 6
Cuisine type: GreekCooking time: More than 2 hours
Course: Lunch,
MainFavourite flavours: Lamb
There’s more than one tradition when it comes to roast lamb. The Greeks cook theirs slowly until it is well done and mouth-wateringly tender. And the accompaniment? Forget subtlety, only a robust garlic spread and lemony potatoes will do.
INGREDIENTS
2kg leg of lamb
2 cloves garlic, crushed
½ cup (125ml) lemon juice
2 tablespoons olive oil
1 tablespoon fresh oregano leaves
1 teaspoon fresh lemon thyme leaves
5 large potatoes (1.5kg), cut into 3cm cubes
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice, extra
2 tablespoons olive oil, extra
1 teaspoon fresh lemon thyme leaves, extra
skordalia
1 medium potato (200g), quartered
3 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons water
1/3 cup (80ml) olive oil
METHOD
Combine lamb with garlic, juice, oil, oregano and thyme in large shallow dish. Cover; refrigerate 3 hours or overnight.
Preheat oven to 160°C/140°C fan-forced.
Place lamb in large baking dish; roast, uncovered, 4 hours. Meanwhile, make skordalia.
Combine potatoes in large bowl with rind and extra juice, oil and thyme. Place potatoes, in single layer, on oven tray. Roast potatoes for last 30 minutes of lamb cooking time.
Remove lamb from oven; cover to keep warm.
Increase oven to 220°C/200°C fan-forced; roast potatoes a further 20 minutes or until browned lightly and cooked through. Serve potatoes and lamb with skordalia.
Skordalia
Boil, steam or microwave potato until tender; drain. Push potato through food mill or fine sieve into medium bowl; cool 10 minutes. Whisk combined garlic, juice, vinegar and the water into potato. Gradually whisk in oil in a thin, steady stream; continue whisking until skordalia thickens. Stir in about a tablespoon of warm water if skordalia is too thick. Serve sprinkled with extra lemon thyme leaves, if you like.
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