| | Herbed lamb with pumpkin skordalia
Herbed lamb with pumpkin skordalia
Herbed lamb with pumpkin skordalia 4.3-5 9
  • Calories: 2800 kj
  • Fat: 42g
  • Carbohydrates: 9g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice lamb, then scatter with feta and extra rosemary. Serve with pumpkin skordalia, bread and lemon wedges.
Time for preparing:
40 min.


  • 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