SLOW-ROASTED LAMB WITH SKORDALIA & POTATOES

PREP + COOK TIME 4 HOURS (+ REFRIGERATION & COOLING) SERVES 6

2kg leg of lamb

2 cloves garlic, crushed

½ cup (125ml) lemon juice 2 tablespoons olive oil

1 tablespoon fresh oregano leaves 2 teaspoons fresh lemon thyme leaves 5 large potatoes (1.5kg),

chopped coarsely

1 tablespoon finely grated lemon rind 2 tablespoons lemon juice, extra 2 tablespoons olive oil, extra

SKORDALIA

1 medium potato (200g), quartered 3 cloves garlic, crushed 1 tablespoon lemon juice 1 tablespoon white wine vinegar 2 tablespoons water

1/3 cup (80ml) olive oil

1 Combine lamb, garlic, juice, oil, oregano and half the thyme in a large bowl. Cover; refrigerate for 3 hours or overnight.

2 Preheat oven to 160°C/140°C fan. 3 Place lamb mixture in a large baking dish; roast, uncovered, for 3 hours.

4 Meanwhile, make skordalia.

5 Combine potatoes, rind, extra juice, extra oil and remaining thyme in a large bowl. Place potatoes, in a single layer, on oven an tray.

Roast potatoes, uncovered, for last 30 minutes of lamb cooking time. 6 Remove lamb from oven; cover to keep warm.

7 Increase oven to 220°C/200°C fan; roast the potatoes for a further 20 minutes or until browned lightly and cooked through.

8 Serve lamb and potatoes with skordalia and pan juices.

SKORDALIA

Boil, steam or microwave potato for 5 minutes or until tender; drain.

Push potato through a fine sieve into a medium bowl; cool for 10 minutes. Whisk combined garlic, juice, vinegar and the water into potato. Gradually whisk in oil in a thin, steady stream; continue whisking until skordalia thickens. (Stir in about a tablespoon of warm water if the skordalia becomes too thick.)