Greek roast lamb with skordalia and potatoes

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.

  • 4 hrs 20 mins cooking
  • Serves 6
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Greek roast lamb with skordalia and potatoes
  • 2 kilogram leg of lamb
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) lemon juice, plus 2 tbsp extra
  • 2 tablespoon olive oil, plus 2 tbsp extra
  • 1 tablespoon fresh oregano leaves
  • 1 teaspoon fresh lemon thyme leaves, plus 1 tsp extra
  • 5 large (1.5kg) potatoes, cut into 3cm cubes
  • 1 tablespoon finely grated lemon rind
  • 1 medium (200g) potato, quartered
  • 3 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 2 tablespoon water
  • 1/3 cup (80ml) olive oil
  • 1 teaspoon lemon thyme leaves


  • 1
    Combine lamb with garlic, juice, oil, oregano and thyme in a large shallow dish. Cover; refrigerate 3 hours or overnight.
  • 2
    Preheat oven to 160°C (140°C fan-forced).
  • 3
    Place lamb in a large baking dish; roast, uncovered, 4 hours. Meanwhile, make skordalia.
  • 4
    Combine potatoes in a large bowl with rind and extra juice, oil and thyme. Place potatoes, in a single layer, on oven tray; roast last 30 minutes of lamb cooking time.
  • 5
    Remove lamb from oven; cover to keep warm.
  • 6
    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.
  • 7
    Boil, steam or microwave potato until tender; drain. Push potato through food mill or fine sieve into medium bowl; cool 10 minutes.
  • 8
    Whisk combined garlic, juice, vinegar and 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.
  • 9
    Serve sprinkled with extra lemon thyme leaves.

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