Greek lamb with skordalia
Fresh lemon rind
2 tsp, finely grated
4 clove(s), crushed
1 tbs, finely chopped
Lean lamb leg roast, raw
900 g, (1.8kg), (lamb shoulder) bone in, fat trimmed
2 tbs, extra
200 g, quartered
- 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.
- 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.
- 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).
- Slice lamb, removing visible fat, and serve topped with skordalia and sprinkled with extra oregano.