Greek roast lamb with skordalia and lemony potatoes

This lamb roast recipe is cooked low and slow until the meat is tender. It's not just the meat that's spectacular, the sides are too!
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There’s more than one tradition when it comes to roast lamb. In Greek cuisine it’s all about cooking a leg of lamb slowly until it is mouth-wateringly tender. And the accompaniments? Only a robust garlic spread and lemony potatoes will do.

Looking for a slow cooked Greek lamb shoulder recipe? Or keen to explore Greek cuisine?


Greek roast lamb with skordalia and potatoes
Lemon potatoes



Combine garlic, juice, oil, oregano and thyme in a large non-reactive bowl; add lamb, turn to coat in mixture. Cover; refrigerate for 3 hours or overnight.


Preheat oven to 160C.


Place marinated lamb in a large roasting pan; roast for 3½ hours.


To make lemon potatoes, combine potato, rind, juice and oil in a large bowl; season. Place, in a single layer, on an oven tray. Add lemon potatoes to oven; roast alongside lamb for the last 30 minutes of lamb cooking time.


Meanwhile, to make skordalia, boil, steam or microwave potato until tender; drain. Push potato through a ricer or fine sieve into a medium bowl; cool for 10 minutes. Add garlic, juice, vinegar and 2 tablespoons water to potato; stir until well combined. Place potato mixture in blender; with motor operating, gradually add oil in a thin, steady stream, blending only until the skordalia thickens (do not over-mix or the sauce will become gluey). Stir in the warm water.


Remove lamb from oven; rest, covered loosely with foil.


Increase oven to 220C; roast potatoes for a further 20 minutes or until golden.


Serve roast lamb with lemon potatoes, skordalia and lemon wedges.

Sprinkle roast lamb with extra fresh thyme sprigs, if you like.


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