Greek-Style Lamb with Lemon Potatoes
This meal was delicious with quality portein for recovery from the lamb and the potatoes providing quality carbohydrates for fuel.
Servings: 8
Ingredients
- 2 kg leg of lamb trimmed of fat
- 2 garlic cloves crushed
- ⅔ cup lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh oregano leaves
- 1.5 kg new potatoes halved
- 2 tsp fresh thyme leaves
- 180 g mixed baby salad leaves
- 250 g punnet cherry tomatoes halved
- 2 Lebanese cucumbers roughly chopped
- ½ small red onion thinly sliced
- 2 tbsp balsamic vinegar
- 1 cup reduced fat Greek-style yoghurt to serve
Instructions
- Rub lamb with garlic, ½ cup lemon juice, half the oil and half the oregano. Place lamb in a large shallow dish, then cover and marinate in the fridge for 3 hours, preferably overnight.
- When ready to cook, preheat oven to 140℃/284℉. Transfer lamb to a large baking dish and roast, uncovered, for 4 hours.
- Meanwhile, place potatoes, lemon zest, fresh thyme, remaining lemon juice and remaining oil in a large mixing bowl, tossing gently to combine. Transfer potatoes to another baking tray, arrange in a single layer, then roast for last 40 minutes of lamb cooking time.
- Remove lamb from oven and cover with foil to keep warm. Increase oven temperature to 200℃/390℉ and continue roasting potatoes for a further 20 minutes or until tender and cooked.
- Meanwhile, place mixed salad leaves, tomato, cucumber, onion balsamic and remaining oregano in a salad bowl. Serve lamb with lemon potatoes, garden salad and yoghurt on the side.