Greek Rotisserie Lamb and Feta Roast Potatoes
This is a showstopper lamb dish absolutely perfect for Easter Sunday. The flavours are bold enough to stand up to caramelised lamb – even better with a side of spring sunshine.
Ingredients
2kg lamb leg, scored
1kg potatoes, cut into wedges
6 cloves garlic, minced
2 tbsp fresh oregano, finely chopped, with extra to garnish potatoes
1 lemon, juice and zest
3 tbsp olive oil
180g feta, crumbled
100g olives2 tbsp lemon and herb seasoning
Method
1. You’ll need a rotisserie basket in your barbecue for this one.
2. Mix the oil, garlic, lemon, oregano and 1 tbsp of the seasoning together and massage three quarters of the mixture into the lamb. Allow it to marinade overnight in the fridge, or for as long as you’ve got – but at least for a couple of hours. Place it in one side of the rotisserie basket.
3. Toss the potato wedges in the remaining marinade with the rest of the seasoning and place in the other side of the basket. Cook until the lamb reaches an internal temperature of 65°C. Remove from the basket and while the lamb is resting, mix the potatoes with the olives, feta and fresh oregano.
More Recipes Ideas
Method
1. You’ll need a rotisserie basket in your barbecue for this one.
2. Mix the oil, garlic, lemon, oregano and 1 tbsp of the seasoning together and massage three quarters of the mixture into the lamb. Allow it to marinade overnight in the fridge, or for as long as you’ve got – but at least for a couple of hours. Place it in one side of the rotisserie basket.
3. Toss the potato wedges in the remaining marinade with the rest of the seasoning and place in the other side of the basket. Cook until the lamb reaches an internal temperature of 65°C. Remove from the basket and while the lamb is resting, mix the potatoes with the olives, feta and fresh oregano.
