Greek lamb with broad beans, aubergine & feta
A tangy, citrusy Sumac marinade makes this leg of lamb zing.
- CourseMain meal
- Prepare15 mins
- Cook1 hr 50 mins
- Total time2 hrs 5 mins
- Plusmarinating overnight
- 1 large leg Welsh or British lamb, about 1.8-2kg
- 3 tbsp olive oil
- 4 cloves garlic, chopped
- 1 unwaxed lemon, finely grated zest, and juice
- 1 tsp Cooks' Ingredients Simple Sumac
- 15g pack oregano, leaves only, chopped
- ½ x 25g pack mint, leaves only, chopped
- 3 large aubergines, trimmed and cut into long wedges
- 2 x 500g packs broad beans, podded (200g podded weight)
- 100g No.1 Greek Barrel Aged Feta PDO, drained and cubed
- 25g pack flat leaf parsley, chopped
- 2 tbsp Greek Extra Virgin Olive Oil
Wipe the lamb and place in a large dish. Mix together the oil, garlic, lemon zest and juice, sumac, oregano, mint and seasoning. Rub over the lamb, cover loosely and marinate in the fridge for at least two hours, or preferably overnight.
Remove the lamb from the fridge and allow to come to room temperature. Preheat the oven to 200°C, gas mark 6. Place the lamb on a rack over a roasting tin and cook for 30 minutes. Turn the temperature down to 180°C, gas mark 4 and cook for a further 20 minutes per 500g for just pink, or longer if you like the meat well done. Remove from the oven, transfer to a warm plate, cover loosely and leave to rest for 30 minutes. Reserve any meat juices.
Put the oven temperature back up to 220°C, gas mark 7. Toss the prepared aubergines in the reserved meat juices. Add to the roasting tin, return to the oven and cook for 25-30 minutes until the aubergine is charred and tender.
Meanwhile, cook the podded beans in boiling water for 4-5 minutes. Drain and refresh under cold water. Pat dry and put in a salad bowl. Add the cooked aubergine, cut into chunks, with the feta, chopped parsley and seasoning. Toss with extra virgin olive oil and serve with the carved lamb.
Typical values per serving when made using specific products in recipe