Recipe

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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Ingredients

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
Skordalia
  • 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

Method

  • 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.
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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