Easter Greek-style Lamb with Caramelised Lemon Potatoes and Roasted Olives
A butterflied leg of lamb, marinated overnight in lemon, olive oil, and Greek seasoning, is grilled low and slow until blushing pink, then rested and sliced alongside a showstopping traybake of caramelised potatoes, charred lemon wedges, and roasted olives. Chargrilled tenderstem broccoli on a cloud of lemony ricotta rounds out a feast that’s effortlessly celebratory and built for sharing.
Ingredients
LAMB
1 butterflied leg of lamb, approx. 1.8–2kg
3 tbsp olive oil
Juice of 1 large lemon
3 tbsp Angus & Oink Big Phat Greek seasoning
1kg waxy new potatoes, halved
2 lemons, cut into wedges
4 echalion shallots, peeled and halved lengthways
1 whole garlic bulb, halved horizontally
100g stone-in olives
3 tbsp olive oil
250g tenderstem broccoli
1 tbsp olive oil
200g ricotta
100g crème fraîche
Juice of ½ lemon
1 tsp Angus & Oink Lemon Pepper seasoning
30g Parmesan, finely grated
Extra virgin olive oil, to finish
Method
1. Place the butterflied leg of lamb in a large dish or tray. Mix the olive oil, lemon juice and Angus & Oink Big Phat Greek seasoning into a loose paste, then rub it thoroughly over both sides of the lamb. Cover and refrigerate overnight, or for at least 8 hours.
2. Set up your barbecue for indirect cooking at 180–200°C. In a large, sturdy roasting tray or cast iron pan, combine the halved potatoes, lemon wedges, shallots, garlic and olives. Drizzle with olive oil, season generously with sea salt and black pepper, and toss well to coat.
3. Place the tray on the grill over indirect heat and close the lid. Cook for 45–60 minutes, turning once or twice, until the potatoes are caramelised at the edges. The lemons should be softened and lightly charred, and the shallots sweet and golden. If needed, move the tray slightly closer to the heat at the end to intensify the colour.
4. Once the potatoes are underway, place the lamb directly on the grill grates over indirect heat. Close the lid and cook for 25–35 minutes, turning once halfway through, until the internal temperature reaches 50–54°C for medium rare, or 58–60°C for medium.
5. Remove the lamb to a board, loosely cover with foil and rest for 15–20 minutes.
6. While the lamb rests, lightly toss the tenderstem broccoli with olive oil and a pinch of sea salt. Open the vents slightly to increase the heat, or move to direct heat. Grill the broccoli directly over the charcoal for around 2–3 minutes, turning once, until lightly charred but still vibrant and crisp-tender. Remove and set aside.
7. In a bowl, mix the ricotta and crème fraîche with the lemon juice, Angus & Oink Lemon Pepper seasoning and salt and pepper until smooth.
8. Spread the ricotta mixture onto a serving plate. Arrange the grilled broccoli over the top, scatter with grated Parmesan, drizzle with extra virgin olive oil and finish with a final pinch of sea salt.
9. Slice the rested lamb against the grain and arrange on a platter. Serve alongside the caramelised lemon potatoes, roasted olives and the charred broccoli with ricotta.
More Recipes Ideas from Nick Hook
Method
1. Place the butterflied leg of lamb in a large dish or tray. Mix the olive oil, lemon juice and Angus & Oink Big Phat Greek seasoning into a loose paste, then rub it thoroughly over both sides of the lamb. Cover and refrigerate overnight, or for at least 8 hours.
2. Set up your barbecue for indirect cooking at 180–200°C. In a large, sturdy roasting tray or cast iron pan, combine the halved potatoes, lemon wedges, shallots, garlic and olives. Drizzle with olive oil, season generously with sea salt and black pepper, and toss well to coat.
3. Place the tray on the grill over indirect heat and close the lid. Cook for 45–60 minutes, turning once or twice, until the potatoes are caramelised at the edges. The lemons should be softened and lightly charred, and the shallots sweet and golden. If needed, move the tray slightly closer to the heat at the end to intensify the colour.
4. Once the potatoes are underway, place the lamb directly on the grill grates over indirect heat. Close the lid and cook for 25–35 minutes, turning once halfway through, until the internal temperature reaches 50–54°C for medium rare, or 58–60°C for medium.
5. Remove the lamb to a board, loosely cover with foil and rest for 15–20 minutes.
6. While the lamb rests, lightly toss the tenderstem broccoli with olive oil and a pinch of sea salt. Open the vents slightly to increase the heat, or move to direct heat. Grill the broccoli directly over the charcoal for around 2–3 minutes, turning once, until lightly charred but still vibrant and crisp-tender. Remove and set aside.
7. In a bowl, mix the ricotta and crème fraîche with the lemon juice, Angus & Oink Lemon Pepper seasoning and salt and pepper until smooth.
8. Spread the ricotta mixture onto a serving plate. Arrange the grilled broccoli over the top, scatter with grated Parmesan, drizzle with extra virgin olive oil and finish with a final pinch of sea salt.
9. Slice the rested lamb against the grain and arrange on a platter. Serve alongside the caramelised lemon potatoes, roasted olives and the charred broccoli with ricotta.
