Greek lamb with feta, potatoes and cos salad

Recipes / Salads

Invite your friends and welcome your family to enjoy this celebratory dish from around the world.

Recipe «Greek lamb with feta, potatoes and cos salad» presented in category Recipes / Salads, to prepare this dish you will need no more 2:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1.6kg easy-carve leg of lamb, 4 cloves garlic, thickly sliced, 1/4 cup fresh oregano leaves, plus extra sprigs, to serve, 2 tbsp rosemary leaves, 1 lemon, zested, juiced , 100ml extra-virgin olive oil, 2 tsp dried oregano, 3 tsp sweet paprika , 2 tsp salt, 1kg desiree potatoes, halved lengthwise, cut into 3 wedges, 150g kalamata olives, 150g feta, cut into3cm pieces, 175g baby green beans, trimmed, 175g snowpeas, trimmed, 1/2 cos lettuce, coarsely shredded, 1/2 bunch dill, roughly chopped.

Ingredients:

  • 1.6kg easy-carve leg of lamb 
  • 4 cloves garlic, thickly sliced 
  • 1/4 cup fresh oregano leaves, plus extra sprigs, to serve 
  • 2 tbsp rosemary leaves 
  • 1 lemon, zested, juiced 
  • 100ml extra-virgin olive oil 
  • 2 tsp dried oregano 
  • 3 tsp sweet paprika 
  • 2 tsp salt 
  • 1kg desiree potatoes, halved lengthwise, cut into 3 wedges 
  • 150g kalamata olives 
  • 150g feta, cut into3cm pieces 
  • 175g baby green beans, trimmed 
  • 175g snowpeas, trimmed 
  • 1/2 cos lettuce, coarsely shredded 
  • 1/2 bunch dill, roughly chopped 
  • 1/2 bunch mint, leaves picked, roughly chopped 
  • 4 spring onions, thinly sliced 
  • 1/2 lemon, juiced 
  • 1/4 cup extra-virgin olive oil 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add snow peas and cook for a further minute or until vegetables are tender.
  6. 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.
  7. Scatter with extra oregano sprigs. Serve immediately with cos and bean salad.