Invite your friends and welcome your family to enjoy this celebratory dish from around the world.
- Preheat oven to 180C. Using a small knife, cut 12 x 1cm slits into lamb. Stuff each incision with a slice of garlic and a few fresh oregano leaves.
- Roughly chop remaining oregano and rosemary, then combine with lemon juice, 60ml oil, dried oregano, 2 teaspoons paprika and 1 teaspoon salt in a small bowl. Place lamb in a large roasting pan, then rub with oregano mixture to coat. Cover pan with foil and roast lamb for 1 hour.
- Meanwhile, place potatoes in a large pan of cold water. Bring to the boil over high heat, then cook for 4 minutes to par-cook. Drain. Return potatoes to pan, add remaining 2 tablespoons oil, lemon zest, 1 teaspoon paprika and 1 teaspoon salt. Toss to coat.
- Place potatoes around lamb. Roast, uncovered, basting halfway with pan juices, for a further 40 minutes or until lamb is medium or cooked to your liking. Transfer lamb to a plate, loosely cover with foil and rest for 15 minutes. Add olives and feta to potatoes. Increase oven to 220C fan-forced and roast for a further 15 minutes or until potatoes are golden. To make salad: Cook beans in a saucepan of boiling salted water for about 2 minutes.
- Add snow peas and cook for a further minute or until vegetables are tender.
- Drain, refresh under cold water, then drain again. Toss beans and peas with remaining ingredients in a large bowl. Season with salt and pepper. Carve lamb and divide among plates with feta potatoes.
- Scatter with extra oregano sprigs. Serve immediately with cos and bean salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set