Greek roast lamb with skordalia and lemon-scented potatoes
AWW, Roast
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
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.
Then, to make skordalia, toss potato in large bowl with combined remaining ingredients; place, in single layer, on oven tray. Cook 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, uncovered, 20 minutes or until crisp and tender. Serve potatoes and lamb with skordalia.
Skordalia
Boil, steam or microwave potato until tender; drain. Push potato through food mill or fine sieve into large bowl; cool 10 minutes. Add garlic, juice, vinegar and the water to potato; stir until well combined. Place potato mixture in blender; with motor operating, gradually add oil in a thin, steady stream, only until skordalia thickens (do not overmix). Stir in the water.
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