Greek lamb with skordalia
2
Points®
Total time: 4 hr 35 min • Prep: 20 min • Cook: 3 hr 15 min • Serves: 6 • Difficulty: Easy
Lean lamb shoulder is marinated in lemon and garlic and slow-roasted till it is fall-off-the-bone tender. Serve with potato skordalia and a fresh Greek salad
Ingredients
Fresh lemon rind
2 tsp, finely grated
Lemon juice
¼ cup(s)
Garlic
4 clove(s), crushed
Olive oil
1½ tbs
Fresh oregano
1 tbs, finely chopped
Lamb leg roast, raw
900 g, (1.8kg), (lamb shoulder) bone in, fat trimmed
Fresh oregano
2 tbs, extra
Potato(es)
200 g, quartered
Instructions
1
Combine rind, half both the juice and garlic, 2 teaspoons oil and finely chopped oregano in a small bowl. Rub mixture all over lamb. Cover and refrigerate for 1 hour.
2
Preheat oven to 160°C or 140°C fan-forced. Place lamb in a large baking dish and cover with foil. Bake for 2½ hours. Uncover and bake for 45 minutes or until meat starts to fall off the bone.
3
Meanwhile, boil, steam or microwave potato until tender. Drain. Push potato through a food mill or fine sieve into a large bowl. Cool for 5 minutes. Add 2 tablespoons water and remaining juice and garlic and stir until combined. Gradually whisk in remaining oil in a thin, steady stream until skordalia just thickens (do not overmix).
4
Slice lamb, removing visible fat, and serve topped with skordalia and sprinkled with extra oregano.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.