Greek lamb with broad beans, aubergine & feta
Waitrose and Partners

Greek lamb with broad beans, aubergine & feta

A tangy, citrusy Sumac marinade makes this leg of lamb zing.

    Gluten free
  • Serves8
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 50 mins
  • Total time2 hrs 5 mins
  • Plusmarinating overnight

Ingredients

  • 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
  • 1/2 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