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Ingredients
Lamb
- 2 kg lamb leg bone in
- 2 tbs olive oil
- 1 lemon zest and juice
- 3 garlic cloves minced
- 1 tbs dried oregano
- 6 sprigs thyme
- sea salt
- cracked black pepper
Greek Salad
- 3 to matoes
- ½ cucumber deseeded
- ½ red onion
- 100 g feta
- 1 cup kalamata olives, pitted
- 1 tsp dried oregano
- 2 tbs extra virgin olive oil
- Greek pita bread to serve
- Greek yoghurt to serve
Instructions
- In a large dish, combine the olive oil, lemon zest and juice, garlic, dried oregano, thyme, salt and pepper together. Add the lamb and use your hands to massage in the marinade. Set aside for 30 minutes at room temperature.
- Place the lamb on the enamel tray on the glass tray. Press the Auto/ Roast pad nine times for Automenu 28, Lamb Medium. Enter 2000g and press Start. After cooking, remove from the oven and allow to rest while you make the salad.
- To make the salad, roughly chop the tomatoes, cucumber, red onion and feta. Halve the olives. Add the dried oregano, olive oil, season with salt and pepper and toss to combine. Transfer to a serving plate.
