Slow-cooked lamb and potatoes with Greek salad
Please log in to save or rate.
6 (4 dinners + 2 lunches)
Time to make:
3 hrs 40 mins (Hands-on time: 20 mins, Cooking time: 200 mins)
$4.25 per serve
(at time of publication)
Full ingredients list:
1kg bone-in leg of lamb, trimmed
1 red onion, cut into wedges
4 garlic cloves, chopped
1/2 cup fresh lemon juice
3 teaspoons grated lemon zest
1 tablespoon dried oregano
1/4 cup reduced-salt tomato paste
400g new potatoes, halved
600g green beans, trimmed
5 medium tomatoes, diced
2 medium Lebanese cucumbers, diced
12 pitted kalamata olives, sliced
60g reduced-fat feta, diced
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place lamb leg in a large casserole dish. Add onion, garlic, lemon juice, lemon zest, oregano and tomato paste to dish with 1/2 cup water; season with black pepper and cover with a sheet of crumpled baking paper. Cover dish with tight-fitting lid and place in oven. Reduce heat to 160°C and bake for 2 hours; skim off any fat.
Step 2 Add potato to dish and bake for 1 more hour, or until potato is tender and lamb is very tender.
Step 3 Steam green beans until just tender. Combine Greek-salad ingredients in a large serving bowl; toss lightly.
Step 4 Serve lamb with steamed green beans and Greek salad.
NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.
Lunch tomorrow: Greek-style lamb pitas with yoghurt
Cost per serve: $4.95
Time to make: 10 mins
2 serves leftover lamb
2 serves leftover steamed green beans, chopped
2 serves leftover Greek salad
2 small wholemeal pita pockets
2 tablespoons low-fat natural yoghurt
Shred cold lamb; toss with cold green beans and Greek salad. Divide lamb-salad mixture and yoghurt between pita pockets and serve.
High protein, high fibre, high iron
2257kJ/540cal, 52.0g protein, 14.4g total fat, 6.4g sat fat, 43.3g carbs, 10.9g sugars, 10.9g fibre, 636mg sodium, 168mg calcium, 7.0mg iron
About this recipe
First published: April 2014