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Recipe

Greek-style lamb with golden potatoes

Mar 23, 2014 1:00pm
  • 1 hr 15 mins cooking
  • Serves 5
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Ingredients

Greek-style lamb with golden potatoes
  • medium leg of lamb (about 1.4kg)
  • cloves garlic, peeled and sliced in half lengthwise
  • sprigs of rosemary, cut into one-inch lengths
  • sea salt
  • chopped mint or marjoram
  • rice bran oil
  • lemon, juice & zest
  • water
  • small red-skinned potatoes, halved
  • greek-style salad, to serve
Minty sauce
  • finely shredded mint
  • sugar
  • sea salt
  • cracked pepper
  • boiling water
  • white vinegar

Method

Greek-style lamb with golden potatoes
  • 1
    Preheat oven to 170ÂșC. Cut deep slits into the lamb and stud with garlic and rosemary.
  • 2
    Combine salt, chopped herbs, oil and lemon zest and juice. Place lamb in a large roasting pan and spoon over half the salted herb mix. Pour the water around the base of the lamb. Roast for 30 minutes.
  • 3
    Remove from oven and add potatoes tossed in remaining oil mix, nestling them around the lamb.
  • 4
    Spoon over any juices and roast for a further 20-30 minutes, turning the potatoes every now and then until they are tender and golden and the lamb is cooked to your liking. The juices should just run pink when pierced in the thickest part.
  • 5
    Rest for 15 minutes before slicing. Serve with a Greek-style salad and fresh minty sauce.
Minty Sauce
  • 6
    For the minty sauce: place mint in a small heatproof jug with sugar and seasoning.
  • 7
    Pour boiling water and vinegar over the top. Stir well.

Notes

It seems lamb is definitely the Greeks’ choice when it comes to meat and this couldn’t be more simple and delicious if it tried. Studding the lamb with the garlic and rosemary infuses the meat with flavour while it cooks and who can pass up a golden spuddy! I’ve included a quick little recipe for homemade mint sauce – it’s thin but the flavour is intense and fragrant and amazing when the lamb and potatoes start to soak it up.

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