Greek roast lamb with skordalia and lemon-scented potatoes
The Australian Women’s Weekly Slow Cooked
Greek roast lamb with skordalia and lemon-scented potatoes
Cuisine type: GreekCooking time: More than 2 hours
Course: MainFavourite flavours: Lamb
Greek roast lamb with skordalia and lemon-scented potatoes
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 pieces
2 tablespoons olive oil, extra
1 tablespoon finely grated
lemon rind
2 tablespoons lemon juice
1 teaspoon fresh
lemon thyme leaves
skordalia
1 medium potato (200g), quartered
3 cloves garlic, quartered
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 tablespoons water
1/3 cup (80ml) olive oil
1 tablespoon warm water
METHOD
Combine lamb with garlic, juice, oil, oregano and thyme in large bowl. 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.
Make skordalia.
Toss potato in large bowl with combined remaining ingredients; place, in single layer, on oven tray. Roast potato, uncovered, for last 30 minutes of lamb
cooking time.
Remove lamb from oven; cover to keep warm.
Increase oven temperature to 220°C/200°C fan-forced; roast potatoes a further 20 minutes or until crisp and tender. Serve potatoes and lamb with skordalia; sprinkle with extra fresh lemon thyme leaves, if you like.
Skordalia
Boil, steam or microwave potato until tender; drain. Push through food mill or fine sieve into 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 overmix). Stir in the water.
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