Greek Style Leg Of Lamb With Vegetables
TIP: Serve with mint yogurt sauce, by combining 150ml Greek yogurt with handful of chopped mint, and salt as desired.
- Contains Dairy
Prepared with
Ingredients
- 4lbs leg of lamb
- Salt and ground black pepper, as desired
- 2 tbsp dried oregano, divided
- 1 large red onion, peeled, cut into 1cm slices
- 2 red peppers, cut into 2.5cm pieces
- 1 yellow pepper, cut into 2.5cm pieces
- 1 aubergine, cut in quarters lengthways and into 1cm pieces
- 2 courgettes, cut in half lengthways and into 1cm pieces
- 2 tbsp olive oil
- 5oz feta cheese, cut into 1cm cubes
- Juice of 1⁄2 lemon
Instructions
Step 1
Season lamb all over with salt, pepper and 1 tablespoon oregano. Leave to marinate at room temperature for 30 minutes.
Step 2
Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.
Step 3
Select MEGAZONE, select ROAST, set the temperature to 190°C and set time to 1 hour 10 minutes. Press START/STOP to begin cooking.
Step 4
When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.
Step 5
In a large bowl, add onions, peppers, aubergine, courgette, oil, 1 tablespoon oregano, salt and pepper and toss until evenly combined.
Step 6
When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.
Step 7
Throughout the cooking cycle, open drawer and toss vegetables to ensure even cooking. If lamb is getting too brown, cover with foil.
Step 8
Cooking is complete when the internal temperature of the lamb reads 60°C on an instant read thermometer. Transfer lamb to a board and loosely cover with foil. Let rest for 10 to 20 minutes before slicing.
Step 9
Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.