Greek-Style Butterflied Lamb with Caramelised Lemon Potatoes for Easter

A generous centrepiece designed for long, relaxed Easter lunches, this Greek-style butterflied leg of lamb is marinated overnight with olive oil, lemon – then cooked on the barbecue or oven until until blushing and tender.

Serves: 6

Ingredients

For the lamb
1 butterflied leg of lamb, approx. 1.8–2kg
3 tbsp olive oil
Juice of 1 large lemon
3 tbsp Angus & Oink 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 Angus & Oink Lemon Pepper seasoning
30g Parmesan, finely grated
Extra virgin olive oil, to finish

Method

Place the butterflied leg of lamb in a large dish or tray. Mix the olive oil, lemon juice and Angus & Oink Big Phat Greek seasoning into a loose paste, then rub it thoroughly over both sides of the lamb. Cover and refrigerate overnight, or for at least 8 hours.

Preheat your oven or set up your barbecue for indirect cooking at 180–200°C. In a large, sturdy roasting tray or cast iron pan, combine the halved potatoes, lemon wedges, shallots, garlic and olives. Drizzle with olive oil, season generously with sea salt and black pepper, and toss well to coat.

Cook for 45–60 minutes, turning once or twice, until the potatoes are caramelised at the edges. If cooking on the barbecue, you can move the tray slightly closer to the heat at the end to intensify the colour; in the oven, increase the temperature for the final 5–10 minutes if needed.

Once the potatoes are underway, add the lamb and cook for 25–35 minutes, turning once halfway through, until the internal temperature reaches 50–54°C for medium rare, or 58–60°C for medium.

Remove the lamb to a board, loosely cover with foil and rest for 15–20 minutes. 

While the lamb rests, lightly toss the tenderstem broccoli with olive oil and a pinch of sea salt. If cooking on the barbecue, grill the broccoli directly over the charcoal for 2–3 minutes until lightly charred. If cooking in the oven, roast on a hot tray for 8–10 minutes until just tender with lightly crisped edges.

In a bowl, mix the ricotta and crème fraîche with the lemon juice, Angus & Oink Lemon Pepper seasoning and salt and pepper until smooth.

Spread the ricotta mixture onto a serving plate. Arrange the grilled broccoli over the top, scatter with grated Parmesan, drizzle with extra virgin olive oil and finish with a final pinch of sea salt.

Slice the rested lamb against the grain and arrange on a platter. Serve alongside the caramelised lemon potatoes, roasted olives and the charred broccoli with ricotta.

Crave Magazine: your essential guide to the best in UK lifestyle, food and travel.