Greek style lamb, roast potatoes with feta and cumin-oregano carrots
1 garlic bulb, separated into cloves, 2 x cloves peeled and sliced, the rest unpeeled
5 rosemary sprigs
3 lemons, thickly sliced
200 ml white wine
2 ½ kg leg of lamb
50 ml olive oil
Salt and freshly ground black pepper
For the potatoes:
1 bag Green Isle Roast Potatoes
1 red onion, finely sliced
½ lemon, zested
75 grams feta, crumbled
2 tablespoons fresh oregano leaves
For the carrots:
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small shallot, finely chopped
1 bag Green Isle Carrots
2 tablespoons butter
1 teaspoon dried oregano
75 grams almonds, toasted and roughly chopped
- Heat oven to 220 C / 200 C fan. Place the unpeeled garlic cloves, rosemary sprigs and lemon slices into a large roasting dish and cover with the wine. Sit the lamb on top, drizzle with the olive oil and rub it all over the skin with your hands. Using a small, sharp knife, poke small incisions in the lamb skin, then tuck the peeled and sliced garlic into these slits.
- Season the lamb well with salt and pepper, cover with foil and place into the oven. Reduce the oven temperature to 150 C / 130 C fan and leave to cook for 4 - 5 hrs until the lamb is tender and pulling apart. Remove the foil for the final 30 mins of cooking. When cook, leave the lamb to rest covered tightly with tin foil.
- Whilst the lamb rests, turn the oven up to 220 C / 200 C and place the roast potatoes on a tray. Place into the oven for 30 minutes and whilst they roast, toss the onion rings with the lemon juice and a pinch of salt. Add to the baking tray with the potatoes and roast for a further 15 minutes. Transfer to a serving dish and scatter over the feta, lemon zest and oregano leaves to serve.
- For the carrots, put the olive oil, cumin seeds and shallots into a frying pan set over a medium heat. Cook for 5 minutes until just softened then add the Green Isle Frozen Carrots. Cook for 5 minutes until defrosted then turn up the heat to drive off any remaining moisture. Once the pan is dry add the butter and oregano and toss to coat the carrots, cooking for a further 2 - 3 minutes until fragrant. Serve sprinkled with the toasted chopped almonds.
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