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Greek lamb with broad beans, aubergine & feta
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Serves: 6 - 8
1 large leg Welsh or British lamb, about 1.8-2kg
3 tbsp olive oil
3-4 cloves garlic, chopped
Finely grated zest and juice of 1 unwaxed lemon
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 drained Waitrose 1 Greek Barrel Aged Feta, cubed
25g pack flat leaf parsley, chopped
2 tbsp Greek extra virgin olive oil
1. 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.
2. 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.
3. 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.
4. 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:
This recipe was first published in July 2019.