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Greek Lamb with Lemon Pepper Potatoes

  • Lamb
Time1.5 Hours + Marinade Serves6 CuisineEuropean
Greek Lamb with Lemon Pepper Potatoes

A butterflied leg of lamb marinated in our Big Phat Greek seasoning brings the punch, while crispy lemony potatoes roast underneath soaking up all that goodness. Then it’s finished with charred tenderstem broccoli over a creamy ricotta hit with our Lemon Pepper seasoning to keep things fresh.

 

ingredients

For the lamb 

  • 1 butterflied leg of lamb, approx. 1.8–2kg 
  • 3 tbsp olive oil 
  • Juice of 1 large lemon 
  • 3 tbsp Big Phat Greek seasoning 

For the traybake 

  • 1kg waxy new potatoes halved 
  • 2 lemons, cut into wedges 
  • 4 eschalon shallots, peeled and halved lengthways 
  • 1 whole garlic bulb, halved horizontally 
  • 100g stone-in olives 3 tbsp olive oil 

For the broccoli with ricotta 

  • 250g tenderstem broccoli 
  • 1 tbsp olive oil 
  • 200g ricotta 
  • 100g crème fraîche 
  • Juice of ½ lemon 
  • 1 tsp Lemon Pepper seasoning 
  • 30g Parmesan, finely grated 
  • Extra virgin olive oil, to finish 

Buy the items

A Jar of Garlic Butter Seasoning
Garlic Butter Seasoning
200g £8.99
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Lemon Pepper Seasoning
Lemon Pepper Seasoning
195g £8.99
View

Directions

  1. Place the butterflied leg of lamb in a large dish. Mix the olive oil, lemon juice and Angus & Oink Big Phat Greek seasoning into a paste, then rub all over the lamb. Cover and refrigerate overnight, or at least 8 hours.
  2. Set up your barbecue for indirect cooking at 180–200°C. In a large roasting tray or cast iron pan, combine the potatoes, lemon wedges, shallots, garlic and olives. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  3. Place the tray on the grill over indirect heat and close the lid. Cook for 45–60 minutes, turning once or twice, until the potatoes are caramelised, the lemons lightly charred, and the shallots golden. Move closer to the heat at the end if needed.
  4. Once the potatoes are underway, place the lamb on the grill over indirect heat. Close the lid and cook for 25–35 minutes, turning once, until it reaches 50–54°C for medium rare or 58–60°C for medium.
  5. Remove the lamb, cover loosely with foil and rest for 15–20 minutes.
  6. While it rests, toss the tenderstem broccoli with olive oil and a pinch of salt. Increase the heat or move to direct heat, then grill for 2–3 minutes, turning once, until lightly charred but still crisp. Remove and set aside.
  7. Mix the ricotta, crème fraîche, lemon juice, Angus & Oink Lemon Pepper seasoning, and salt and pepper until smooth.
  8. Spread the ricotta onto a serving plate. Top with the broccoli, scatter over Parmesan, drizzle with olive oil and finish with a pinch of salt.
  9. Slice the lamb against the grain and serve with the potatoes, olives and broccoli with ricotta.

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