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Photo of Greek lamb with skordalia by WW

Greek lamb with skordalia

Total Time
4 hr 35 min
20 min
3 hr 15 min
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


Fresh lemon rind

2 tsp, finely grated

Lemon juice

¼ cup(s)


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


200 g, quartered


  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.


SERVING SUGGESTION: Greek salad. Combine 3 large vine-ripened tomatoes (cut into wedges), 2 Lebanese cucumbers (chopped), 1 green capsicum (chopped), 1 small red onion (thinly sliced), 100g reduced-fat feta cheese (crumbled), 2 tablespoons lemon juice and 1 tablespoon extra-virgin olive oil in a large serving bowl.TIP: Starchy potatoes, such as Russet Burbank, sebago and spunta, are best for making skordalia (Greek potato puree).