[Feast] Greek-Style Lamb & Garlic Hasselback Potatoes
with Fetta Salad & Chimichurri Sauce
- Sulphites
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1
Red Onion
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Snacking Tomatoes
1 sachet
Dried Oregano
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1 packet
Chat Potatoes
1 packet
Mint
400 g
Butterflied Lamb
1 sachet
Garlic & Herb Seasoning
1
Cucumber
1 packet
Kalamata Olives
1 packet
Fetta Cubes
(Contains: Milk;)
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut each chat potato in half lengthways. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. Repeat with the remaining potato. • Place potato on a lined oven tray. Sprinkle over remaining dried oregano, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine and arrange flat side down. • Roast until tender, 25-30 minutes.
• Meanwhile, season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook the lamb until browned, 2 minutes each side. • Transfer lamb to a lined oven tray. Sprinkle over garlic & herb seasoning and half the oregano. Turn to coat. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes. TIP: The lamb will keep cooking as it rests!"Uncover.
• While potatoes are roasting, thinly slice red onion (see ingredients). • In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• Halve cherry/snacking tomatoes. Roughly chop cucumber, kalamata olives and mint.
• When lamb has 5 minutes remaining, to a large bowl, add a splash of pickle liquid and a drizzle of olive oil. • Top with tomatoes, cucumber, kalamata olives and spinach & rocket mix. • Drain pickled onion and add to salad. Season and toss to combine.
• Slice lamb. Crumble fetta cubes over salad. • Divide Greek-style lamb between plates. Top potatoes with garlic sauce. • Serve with fetta salad and chimichurri sauce. • Sprinkle over mint! Enjoy!
