Basic HTML Version
Lamb With Feta, Potatoes and Cos Salad
Ingredients
3 Lbs 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
4 oz extra-virgin olive oil
2 tsp dried oregano
3 tsp sweet paprika
2 tsp salt
2lb desiree potatoes, halved lengthwise, cut into 3
wedges
6oz kalamata olives
6oz feta, cut into3cm pieces
Cos and bean salad
7oz baby green beans, trimmed
7oz 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
****Cos is a lettuce like ro-
maine****
Method
Preheat oven to 350, Using a small knife, slits into lamb. Stuff each inci-
sion with a
slice of garlic and a few fresh oregano leaves.
Roughly chop remaining oregano and rosemary, then combine with lemon juice, 1/3of the 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 425 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.
AUGUST 2013 -
SEXY X2
MAGAZINE -
71
Juan Cucaz
Chef