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?
Ingredients
Method
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.
Note
