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Greek Roast Lamb with lemon potatoes and broad beans

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(Serves 6)
1.8kg leg of lamb
900g Roast Potatoes
400g broad beans
180ml olive oil

4 lemons
2 tablespoons coriander seeds, crushed
2 tablespoons chopped rosemary, plus 1 tablespoon small sprigs
8 cloves garlic, thickly sliced
3/4 teaspoon smoked paprika
4 spring onions, finely chopped
2 tablespoons coarsely chopped dill
2 tablespoons torn baby mint leaves

NB: Items in bold are available from all MF Outlets.

Finely grate the zest of 2 lemons, then juice them. Combine zest, 2 tablespoons juice, coriander seeds, chopped rosemary, garlic, paprika, 1/4 cup olive oil and lots of freshly ground black pepper, then rub over lamb placed in a large roasting pan.

Preheat oven to 190°C. Cut remaining lemons into 8 wedges each and place around lamb. Scatter lamb with sea salt and roast for 40 minutes, covering loosely with foil after about 30 minutes or when it is browned. Remove and reserve lemon wedges.

Meanwhile, toss potatoes, rosemary sprigs, remaining lemon juice and 60ml oil in a bowl, season and scatter around the lamb. Bake for another 50 minutes, turning occasionally or until tender.

Remove lamb from pan and keep warm. Tip off cooking juices, removing fat from top, and reserve. Increase oven to 250°C, then roast potatoes for another 20 minutes or until crisp.

Meanwhile, heat remaining oil in a small saucepan, add onions and cook for 2 minutes. Add broad beans and 2 tablespoons water, and cook over medium heat for 3 minutes or until tender. Season and toss with dill and mint.

To serve, carve lamb and serve with potatoes, lemon wedges and broad beans, and drizzle with reserved cooking juices.

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