GREEK ROAST LAMB WITH SKORDALIA AND LEMON ROAST POTATO

Preparation time 30 mins plus 3 hours marinating Cooking time 5 hours Serves 4

2 cloves garlic, crushed

3‚/„4 cup lemon juice

†1/‡3 cup extra virgin olive oil

1 Tbsp oregano leaves, plus extra, to garnish

1 tsp thyme leaves 1.5kg lamb shoulder, bone in Sea-salt flakes and freshly ground black pepper, to season

†1/”2 cup chicken stock

1kg kipfler potatoes, halved

1 bunch baby heirloom carrots, trimmed and scrubbed Peeled (not grated) rind of 1 lemon 250g cherry truss tomatoes 2 lemons, cut into wedges

SKORDALIA

1 medium potato, quartered 3 cloves garlic, quartered 1 Tbsp lemon juice

1 Tbsp white wine vinegar 2 Tbsp water

1†/‡3 cup extra virgin olive oil 1 Tbsp warm water

STEP 1 Combine garlic, 1/2 cup of the juice, half of the oil and herbs in a large bowl. Coat lamb in marinade and chill for 3 hours, or overnight.

STEP 2 Preheat oven to 140C fan-forced (160C conventional).

STEP 3 Place lamb in a large roasting pan and season. Pour chicken stock into base. Cover tightly with foil and roast for 3 1†/”2 hours.

STEP 4 Toss potato, carrots, lemon rind, remaining juice and oil on a separate baking tray. Roast with lamb for a further 1 hour.

STEP 5 Remove foil from lamb. Increase heat to 200C fan-forced (220C conventional). Roast for

25 minutes, uncovered, adding tomatoes in final 10 minutes.

STEP 6 Meanwhile, for skordalia, boil potato for 10 minutes, or until tender, then drain. Push potato through a sieve into a medium bowl and cool for 10 minutes. Stir in garlic, lemon juice, vinegar and water. Put potato mixture in a blender and pulse, adding oil in a thin, steady stream, until skordalia thickens (don’t over-process or it will become gluey). Stir in warm water.

STEP 7 Garnish lamb with extra oregano and serve with lemon potato, roast vegies, skordalia and lemon wedges.