Name: Greek Roast Lamb Leg with Lemon Potatoes & Skordalia
Total time: 4 h 25 min
Yield: 4
Ingredients: 2 cloves garlic, crushed; ½ cup (125ml) lemon juice; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh oregano leaves; 1 teaspoon fresh lemon thyme leaves; 2kg (4lb) lamb leg; lemon wedges, to serve; SKORDALIA; 1 medium potato (200g), quartered; 3 cloves garlic, quartered; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 2 tablespoons water; ⅓ cup (80ml) extra virgin olive oil; 1 tablespoon warm water; LEMON POTATOES; 5 large potatoes (1.5kg), quartered; 1 medium lemon (140g), rind peeled into 6 wide strips; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil

VMG Recipes