Recipe: Herbed lamb with pumpkin skordalia
How to Make:
- To roast pumpkin for skordalia, preheat oven to 180C. Toss pumpkin with 2 tablespoons oil in a roasting pan, then season with salt and pepper. Roast for 25 minutes or until tender, then cool.
- Meanwhile, to marinate lamb, finely chop herbs, then combine with lemon juice and zest, garlic and oil in a bowl. Using a metal skewer, prick lamb all over. Place in a flat ceramic or glass dish, then pour over the marinade and rub well.
- Preheat a barbecue to medium. Cook lamb for 15 minutes each side for medium-rare or until cooked to your liking. Rest lamb, loosely covered with foil, for 10 minutes.
- To make skordalia, process bread, milk, garlic and pumpkin in a food processor until smooth. Stir in vinegar, lemon juice, remaining 2 tablespoons oil and 1 teaspoon salt, then season with pepper. Set aside until needed or in an airtight container in the fridge for up to 3 days. (Skordalia thickens when refrigerated, so warm through to loosen before serving.) Makes 2 1/4 cups.
- Slice lamb, then scatter with feta and extra rosemary. Serve with pumpkin skordalia, bread and lemon wedges.
Time for preparing:
40 min.
Servings:
6
Ingredients:
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves, plus extra sprigs, to serve
- 1 tablespoon 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, to serve
- 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 tablespoon white wine vinegar
- 1 tablespoon lemon juice
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