Recipes Greek lamb roast with oregano salt and skordalia

Recipes Greek lamb roast with oregano salt and skordalia

Recipes Greek lamb roast with oregano salt and skordalia

Recipes Greek lamb roast with oregano salt and skordalia For that perfect Sunday dinner try this sensitive lamb roast infused with oregano and served with home made skordalia. Greek lamb roast with oregano salt and skordalia

Ingredients

  • 15g punnet oregano
  • 2. 6kg Coles Australian lamb lower-leg whole roast
  • 2 tablespoons sea salt flakes
  • 2 tablespoons more virgin essential olive oil
  • 2 lemons, cut into wedges
  • 2 entire garlic bulbs, halved crossways
  • 200g Perino tomatoes
  • 1kg washed taters, peeled, coarsely cut
  • 1 garlic herb clove, crushed
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (125ml) extra virgin olive oil, additional
  • 1/3 cup (55g) pitted kalamata olives
  • Oregano sprigs, extra, to ornament

Method

  • Step one Preset the oven to 180C.
  • Step two Place 5 oregano sprigs in the large greased cooking pan. Place lamb on top. Carefully chop remaining oregano and combine with sea salt flakes and oil. Scrub oil mixture all of over lamb. Beef roasts for 1/2 hrs. Add garlic light bulbs and lemon towards the pan. Roast to get a further one hour or till cooked to your own liking, adding tomato plants within the last 10 minutes of cooking. Include loosely with evade. Set aside to get 20 mins in order to rest.
  • Step 3

    Meanwhile, cook the particular potatoes in a saucepan of salted hot water for 6 mins or till tender. Drain. Mash until smooth. Mix within the crushed garlic, lemon juice and 1/3 cup (80ml) of the additional oil. Season. Drizzle with remaining additional oil.

  • Phase 4

    Serve the lamb with garlic clove, citrus wedges, tomato, olives, skordalia and additional oregano sprigs.