Greek-Style Butterflied Leg of Lamb
This looks yummy, it came of a calendar we got this year, but to be honest I haven’t tried it yet.
Greek-Style Butterflied Leg of Lamb
A yummy looking, alternative to roast lamb
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 40 mins
Servings: 6 people
Ingredients
Main Dish
- 1.3 kg leg of lamb boned and butterflied, trimmed or excess fat (weight aproximate)
- 6 cloves garlic roughly chopped
- 1 small bunch fresh oregano leaves roughly chopped
- 1.5 tbsp olive oil
- 400 g kipfler potatoes scrubbed and cut into wedges (other waxy potatoes are ok)
- 400 g butternut pumpkin cut into wedges
- 2 lemon quartered
Salad
- 4 large tomatoes thickly sliced
- 2 lebanese cucumbers cubed
- 0.5 red onion finely sliced
- 120 g reduced fat feta cheese crumbled
- 1.5 tbsp olive oil
- 3 tsp red wine vinegar
Instructions
Main
- Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tsp olive oil and rub well into the lamb. Cover with cling film and marinate for 30 minutes.
- Pre-heat the oven or lidded barbecue to 180C. Season the lamb with salt and pepper and place in the middle of a large roasting pan.
- Toss the potatoes and pumpkin with the remaining olive oil and season with salt and pepper. Scatter the vegetables around the lamb and cook for 45 minutes for medium, turning the vegetables over halfway through.
- Take the lamb out and set aside to rest for 10 minutes, loosely covered with foil. Turn off the oven or barbecue and keep the vegetables in to stay warm. Prepare the salad while you wait.
- Carve the lamb and squeeze some of the grilled lamb on top.
Salad
- Combine the salad ingredients in a bowl and dress with the oil and vinegar.
Notes
From Brian's Gourmet Meats 2017 calendar