Greek lamb with feta potatoes & cos & bean salad

Cooking shows…………love them or hate them? Believe me, there is something in there for all of us. I have to admit I am a "Lifestyle Channel" junkie and of course our own MasterChef Australia (new season soon to air) and the recently completed season of My Kitchen Rules are up there with the best when it comes to offering some great ideas and recipes.

I was inspired by Issue 11, MasterChef magazine, page 70, Sophia’s top 6 Easter recipes for this delicious lamb meal. This is for any time of the year.  I couldn’t wait for Easter. It has been added to the M & B grandfather’s official favourite list.

 

Ingredients

1.6 kg easy carve leg of lamb

4 cloves garlic thickly sliced

¼ cup fresh oregano leaves plus extra sprigs to serve

2 tbls rosemary leaves

1 lemon, zested, juiced

100ml extra virgin olive oil

2 tsp dried oregano

3 tsp sweet paprika

2 tsp salt

1 kg desiree potatoes halved lengthwise, cut into 3 wedges

150g kalamata olives

150g feta cut into 3cm pieces

COS AND BEAN SALAD

175g baby green beans trimmed

175g snow peas trimmed

½ cos lettuce coarsely shredded

½ bunch dill roughly chopped

½ bunch mint leaves picked, roughly chopped

4 spring onions thinly sliced

½ lemon juiced

60ml (¼ cup) extra virgin olive oil

Preheat oven to 180C. Cut 1cm slits into lamb and stuff each incision with garlic slice and few fresh oregano leaves. Roughly chop remaining oregano leaves and the rosemary and combine with the lemon juice, 60ml oil, dried oregano, 2 tsp paprika and salt in small bowl. Rub lamb with the mixture to coat and place in large roasting pan. Cover pan with foil and roast lamb for 1 hour.

Bring potatoes to boil over high heat and cook for 4 minutes to par-cook. Drain. Return potatoes to saucepan and add remaining 2 tbls oil, 1 tsp paprika, lemon zest and 1 tsp salt. Toss to coat.

Place the potatoes around the lamb. Roast uncovered basting with pan juices for 40 minutes or until lamb is cooked to your liking. Transfer lamb to plate and rest covered loosely with foil for 15 minutes. Add olives and feta to potatoes. Increase heat to 220C fan forced and roast for further 15 minutes or until potatoes are golden.

Meanwhile to make salad, cook beans in boiling salted water for 2 minutes. Add snow peas and cook for a further minute or until greens 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 and serve immediately with cos and bean salad.

Enjoy M & B's Parents xx