As the season changes, this little pig sheds its warm tracky pants, throws off the soft cardigans and woolly ugh boots and comes out of hibernation. Away goes the slow cooker and out comes the BBQ with a cheer. A tentative snout is poked out the door to smell the sweet spring air and it’s not long before This Little Pigs house is full of the smell of fresh citrus, spring lamb, bruised mint and the chatter of good friends.
Entertaining others doesn’t need to be a stressful occasion filled with sweaty panic, over the top meals with decadent mains and the cat’s bed thrown recklessly into the linen cupboard. It can be a simple rustic meal that lets the produce do the talking (or singing) and a glorious bottle of red to accompany the occasion. This recipe is just the ticket when you need a little warmth in the house (a.k.a turn on the oven for a bit) but still want to embrace the fabulous seasonal produce in the freshest possible way!
Greek Roast Lamb with a Fresh Tomato, Feta, Kalamata Olive and Preserved Lemon Salad.
Feeds: 4 Hungry Piglet.
Prep Time: 30 Mins. Cooking Time: 1 Hour.
Ingredients of Glory:
1.2 x Kg Leg of Lamb
1 x Lemon
1 Tbs X Minced Garlic
2 Tbs x Fresh Oregano (substitute dried)
1 Tbs x Olive Oil
1 x Rosemary Sprig
¼ Tsp x Pepper
¼ Tsp x Salt
80g x Hard Fetta
100g x Kalamata Olives
¼ x Preserved Lemon Cheek
2 x Tomatoes
½ x Red Onion
¼ x Cos Lettuce
2 Tbs x Capers
¼ x Parsley Bunch
¼ x Mint Bunch
1 Tbs x Olive Oil
2 Tbs x Lemon Juice
1 Tbs x Fresh Oregano
Good Scrunch of Pepper & Salt
*This Little Pig recommends serving this meal with hot crunchy bread and slathers of butter, Oink!
How to Make Dreams Come True:
- Preheat oven to 250 degrees.
- Place Lamb leg in a medium tray.
- Cut your lemon in half and squeeze half of the lemon into a bowl and combine with the rosemary leaves off the stalk, the garlic (1 Tbs), oregano (2 Tbs) and olive oil (1 Tbs).
- Massage your marinade into your lamb leg and then rub with salt and pepper (1/4 Tsp each).
- Take your other half of the lemon and cut into very small wedges and then half these wedges.
- Using a sharp knife cut small incisions into your lamb leg and push your tiny lemon wedges into the holes making sure the lemon goes right in (otherwise the tops will burn).
- Place in the oven on for 15 mins on 250 degrees, then turn down the oven to 200 degrees and continue to cook for 45 mins or until gently pink on the inside and crispy and brown on the outside.
- Wrap in foil, cover with a tea towel and then set aside somewhere warm to rest for 15 mins.
- Cut your tomato into wedges (2).
- Slice your red onion into long thin strips (1/2).
- Roll up your cos lettuce leaves (1/4 cos) and very finely slice into strips.
- Finely dice your preserved lemon (1/4 cheek).
- Scatter your cos lettuce, capers (2 Tbs), red onion, tomato and preserved lemon onto a lovely platter.
- Top with crumbled up feta (reserve 20g for the lamb decorations), olives (reserve 20g for the lamb decorations) and rip up your parsley and mint leaves over the top.
- Drizzle with olive oil, fresh oregano, lemon juice and a good scrunch of pepper and salt.
- Slice up your glorious tender lamb onto a serving platter and crumble over the remaining feta and kalamata olives and finish with a generous scrunch of salt and pepper. Lay both platters and some crusty hot bread down onto the table and stand back looking modest whilst your guests ooh and ahh. Voila Piglets, it’s fabulous and so are you! Oink!