Melt in your mouth lamb with a tangy, warm fetta dressing. Mmmmm makes me want to cook it right now, for breakfast ;). Trust me this is the yummiest lamb roast you could ever dream of. Ok, traditionally this is an Easter Lamb, but it is so good I couldn't wait until then to share. Maybe you can try it out for Australia Day this year - cooked on the barbeque if you have a roasting lid. The marinade does take some time to prepare but it is worth it. Hint: If you prepare the lamb the night before you can use some of the marinade on lamb cutlets for dinner that night, two meals in one! I love it in summer served with a fresh greek salad (the fetta dressing is perfect with this) and some roast potatoes. Simple. Good. Food. Yum!
Easter Lamb with Lemon, Almonds & Oregano with a Hot Fetta Dressing
Recipe by Karen Martini
1 leg of lamb
2 large juicy Lemons juiced and zest
1 sprig Rosemary
1 bunch Oregano
2 Bay leaves
8 Cloves Garlic
4 tablespoons sea salt
50 grinds Black pepper
½ cup Almond meal
½ cup Extra Virgin Olive Oil
3 tablespoons Dijon mustard
Roughly chop over herbs and garlic.
Put herbs, stems and all, garlic, a little oil and lemon zest, pepper and salt in mortar and pestle and pulverize.
Add almond meal then transfer to a bowl and add the rest of the oil and lemon juice.
Mix, and massage into the leg of lamb.
Leave at room temperature prior to cooking to marinate for at least an hour.
Preheat oven over 230°c and cook for 25 minutes to brown(or throw on barbeque to seal). Reduce the heat to 180°c and cook for 20-30 minutes.
Remove from oven and leave to rest for 20 minutes before carving.
(Ps. Don't take too much notice of the cooking times, I always cook mine a little longer, just depends how rare you like yours. Tastes just as good marinated overnight or for a few hours.)
* Do try to bone the lamb yourself; it’s really not that hard and it doesn’t matter too much if you hack up the meat a little. If you don’t feel confident, or simply don’t have the time, then ask your butcher to tunnel bone a 2kg leg of lamb for you. Once the bone is out you need to score the fat with a sharp knife making slashes all over so you can rub the yummy marinade inside and out. Marinate for 1 – 2 hours or overnight if possible.
Hot Fetta Dressing
4 sprigs Oregano leaves removed
120 ml red wine vinegar
½ Lemon juiced
250 ml Extra Virgin Olive Oil
1 tablespoon Dijon mustard
250 g of Meredith fetta drained from its marinade. Meredith fetta is my favourite, but you can use another brand if you like.
(I use a greek fetta or any firm fetta will do, I have no idea what Meredith fetta is??)
Mix vinegar, lemon juice, olive oil, mustard and seasonings to make a dressing and then warm in small frypan.
Pull off and pull off heat and add fetta and oregano leaves and spoon over hot meat.
Image and recipe: Lifestyle Food