Greek Easter lamb
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How to make Greek Easter lamb
Yield = 8Prep time: 0:35
Cook time: 2:30
Total time: 3:05
Ingredients
- 1/3 cup (80ml) extra virgin olive oil
- 5 garlic cloves, peeled, chopped
- 1/3 cup oregano leaves
- 1 tablespoon sweet paprika
- 2.5kg Coles Australian Whole Lamb Leg Roast
- 1.2kg potatoes, cut into wedges
- 1 garlic bulb, halved crossways
- 1 lemon, cut into wedges
- 1/2 cup (50g) mixed olives
- 100g fetta, crumbled
- Extra oregano sprigs, to serve
Method
- Step 1 Preheat oven to 180C. Grease a large baking dish.
- Step 2 Add oil, chopped garlic, oregano and paprika to a food processor and process until combined. Season. Reserve one-quarter of the oregano mixture. Rub the remaining oregano mixture all over lamb to coat. Place lamb in prepared dish. Cover with foil and bake for 1 hour 30 mins.
- Step 3 Combine potato, garlic bulb, lemon and reserved oregano mixture in a bowl. Season. Arrange potato mixture in the dish around lamb. Bake for a further 1 hour or until lamb is golden and cooked to your liking. Cover with foil and set aside for 15 mins to rest.
- Step 4 Arrange lamb and potato mixture on a large serving platter. Top with olives, fetta and oregano.
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