Ingredients
- 1 tbs thyme leaves
- 1 tbs rosemary leaves, plus extra sprigs, to serve
- 1 tbs oregano leaves
- 1 lemon, zested, juiced
- 4 cloves garlic, crushed
- 60ml (1/4 cup) olive oil
- 1.6kg leg of lamb, butterflied
- 100g feta, crumbled
- Olive bread and lemon wedges, to serve
Pumpkin skordalia
- 800g piece butternut pumpkin, peeled, seeded, cut into
- 3cm pieces
- 80ml (1/3 cup) olive oil
- 100g slice rustic bread, crust removed, torn into pieces
- 100ml milk
- 3 cloves garlic
- 1 tbs white wine vinegar
- 1 tbs lemon juice
Description
Herbed Lamb With Pumpkin Skordalia Recipe - To Roast Pumpkin For Skordalia, Preheat Oven To 180C. Toss Pumpkin With 2 Tbs Oil In A Roasting Pan, Then Season With Salt And Pepper. Roast For 25 Minutes Or Until Tender, Then...
Taste
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