A Greek Fiesta

Posted: April 29, 2011 in Meat, Roast, Salads

I woke up today, not feeling the best. I’ve suffered from sore gums/ teeth of late, although it has settled down now. Pregnancy brings lots of different ailments, so I’ve discovered this time round. After a trip to the doctor I was told that I have ‘full blown tonsillitis’. Hence why I haven’t been posting as much.

Having already decided on our meal for the evening, I decided to keep going with the theme, although with a screaming toddler and throat I began to wonder why I had gone to so much effort when I could have just served up leftover Thai pumpkin soup. It would have been a lot easier. Anyhow I love greek food and I think that you can’t beat a good lamb roast, greek salad and some saganaki cheese! This is my take on a greek fiesta. The meal was a success, it would just be nice to be able to swallow properly!

Greek lamb with crispy baby potatoes
Recipe By: Me
Serving Size: 4
Cuisine: Greek
Main Ingredient: Lamb
Categories: Roast

-= Ingredients =-
4 each garlic cloves ; crushed
1/4 cup ; (60ml) olive oil
2 tbs chopped rosemary leaves
1 tbs lemon, rind
1 tbs lemon, juice
1kg lamb roast
10 each baby potatoes

-= Instructions =-
Combine garlic with 2 tablespoons of the oil, rosemary and lemon in a bowl. Add lamb, season with salt and pepper, and toss to coat. Marinate for a minimum of 15 minutes if not longer.

Preheat the oven to 200°C.

Meanwhile, part-cook the potatoes in a pan of boiling salted water for 4 minutes, then drain.

Score each potato once cooled and toss in oil, salt and oregano. place in an oiled roasting pan. Drizzle with remaining 1 tablespoon of olive oil and season well. Roast in the oven for 30 minutes or until golden.

Meanwhile, heat a large frypan over medium-high heat. Sear the lamb on all sides. Place lamb and any pan juices on top. Make 4 incisions 1.5cm apart and insert slices of lemon and roast. Time will vary depending on your oven.
Remove lamb, cover loosely with foil and rest for 5 minutes. Serve the lamb with roasted baby potatoes and greek salad and mint sauce if you like.

Greek salad
Recipe By: Me
Serving Size: 4
Cuisine: Greek
Categories: Salad

-= Ingredients =-
I punnet of grape tomatoes, halved
2 Lebanese cucumbers, halved lengthways, thinly sliced
1 red onion, quartered, each quarter cut into thin wedges
250g kalamata olives
300g feta, crumbled

Red wine vinegar dressing
60ml (1/4 cup) extra virgin olive oil
2 tbs red wine vinegar
1 tsp dried oregano leaves
Salt & freshly ground black pepper

-= Instructions =-
To make the dressing, place the oil, vinegar and oregano in a small bowl, and stir to combine. Taste and season with salt and pepper.

Combine the tomatoes, cucumbers, onion, olives and feta in a large bowl. Drizzle with the dressing and gently toss until combined.

I served our meal with some lovely garlic and herb flat bread, haloumi cheese (as I couldn’t get saganaki), tzatziki and roasted capsicum. Recipe to follow later.

  1. Alison says:

    This really does look great. I hope you feel better soon!

  2. uforicfood says:

    This does sound yummy Kat. Hope you’re feeling better soon! I have a cold and sore throat … not nice at all!

    • Kat says:

      Thanks Lis! My body keeps trying to battle it. Doesn’t help that Ethan has the flu now too. Ahh. It’s not from lack of good food! 🙂

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