Greek-Style Butterflied Aussie Leg of Lamb with Roasted Vegetables & Grilled Lemon
Greek flavors infuse every part of this roasted lamb meal. The garlic and oregano-seasoned leg of lamb is roasted with potatoes and squash wedges before being served alongside a crisp salad with feta cheese. Grilled lemon adds a final burst of bright flavor to this dinner party-ready dish.
| Serving Size | 10 |
|---|---|
| Cook Time | 45 mins. |
Ingredients
- 1 butterflied leg of lamb, trimmed, about 3 pounds
- 6 garlic cloves, roughly chopped
- 1 small bunch fresh oregano, roughly chopped
- 2 tablespoons olive oil
- 2 lemons, quartered
- Vegetables
- 14 ounces fingerling potato wedges (or other waxy potato)
- 14 ounces butternut squash wedges (or pumpkin)
- Salad
- 4 large ripe tomatoes, thickly sliced
- 2 cucumbers, cubed
- 1/2 red onion, finely sliced
- 4 ounces crumbled reduced-fat feta cheese
- 1 tablespoon olive oil
- 3 teaspoons red wine vinegar
Preparation
- Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tablespoons olive oil and rub well into the lamb
- Cover with plastic wrap and marinate for 30 minutes.
- Preheat the oven to 350°F.
- Season the lamb with salt and pepper and place in the middle of a large a roasting pan. Toss the potatoes and squash (or 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.
- Remove the lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven to keep the vegetables warm.
- For the Salad, lay the tomato, cucumber and onion on a platter and top with the cheese. Season with pepper and drizzle with the oil and vinegar.
- Preheat a grill pan until hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred.
- Carve the lamb and squeeze some of the grilled lemons on top. Serve with the vegetables and Salad.
Greek-Style Butterflied Aussie Leg of Lamb with Roasted Vegetables & Grilled Lemon
Greek flavors infuse every part of this roasted lamb meal. The garlic and oregano-seasoned leg of lamb is roasted with potatoes and squash wedges before being served alongside a crisp salad with feta cheese. Grilled lemon adds a final burst of bright flavor to this dinner party-ready dish.
10
Cook: 45 mins.
Preparation
- Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tablespoons olive oil and rub well into the lamb
- Cover with plastic wrap and marinate for 30 minutes.
- Preheat the oven to 350°F.
- Season the lamb with salt and pepper and place in the middle of a large a roasting pan. Toss the potatoes and squash (or 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.
- Remove the lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven to keep the vegetables warm.
- For the Salad, lay the tomato, cucumber and onion on a platter and top with the cheese. Season with pepper and drizzle with the oil and vinegar.
- Preheat a grill pan until hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred.
- Carve the lamb and squeeze some of the grilled lemons on top. Serve with the vegetables and Salad.
Ingredients
- 1 butterflied leg of lamb, trimmed, about 3 pounds
- 6 garlic cloves, roughly chopped
- 1 small bunch fresh oregano, roughly chopped
- 2 tablespoons olive oil
- 2 lemons, quartered
- Vegetables
- 14 ounces fingerling potato wedges (or other waxy potato)
- 14 ounces butternut squash wedges (or pumpkin)
- Salad
- 4 large ripe tomatoes, thickly sliced
- 2 cucumbers, cubed
- 1/2 red onion, finely sliced
- 4 ounces crumbled reduced-fat feta cheese
- 1 tablespoon olive oil
- 3 teaspoons red wine vinegar
