FETA CRUSTED ROAST LAMB
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Skip the traditional roast dinner this week and get a little fancy with this tasty twist – feta crusted roast lamb with garlic butter roast potatoes. So good! 

Feta crusted roast lamb with garlic butter roast potatoes and tender greens.

Butterflied leg of lamb is topped with a mixture of feta, aioli and mustard, then spread with panko breadcrumbs and baked until golden.

The garlic butter roast potatoes are more than just a simple side. Aside from the scrumptious garlic butter coating, they’re perfectly golden and crunchy on the outside, yet super fluffy inside.

For the veggies, stir fried broccolini and beans are my recommendation, but feel free to use what you have on hand.

Feta crusted roast lamb with garlic butter roast potatoes and tender greens.

Mint sauce is a good addition to the lamb too, especially if you don’t have any balsamic glaze.

I know the title of this recipe is “feta crusted roast lamb” – but if you’re not as keen on cheese as I am, you can easily make a dairy-free version. Just omit the feta and use vegan aioli.

 

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Feta crusted roast lamb with garlic butter roast potatoes and tender greens.

FETA CRUSTED ROAST LAMB

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 1 hour 5 minutes
Serves: 4

Feta crusted roast lamb with crispy panko breadcrumbs - so good! Take it to another level with some incredibly delicious garlic butter roast potatoes. They're golden and crunchy on the outside, yet super fluffy inside.

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Ingredients

POTATOES

  • 800 g potatoes, i.e. Agria (1lb 12oz)
  • 2 cloves garlic
  • 1 1/2 Tbsp olive oil
  • 2 Tbsp butter

LAMB

  • 1/3 cup panko breadcrumbs (25g)
  • 3 1/2 tsp olive oil, divided
  • 600 g butterflied boneless lamb leg (1lb 5oz)
  • 100 g feta cheese (3.5oz)
  • 3 Tbsp aioli
  • 2 tsp Dijon mustard
  • 1 tsp dried oregano
  • 3-4 tsp balsamic glaze (optional)

VEGGIES

  • 250 g broccolini or 1 head broccoli (8.8oz)
  • 250 g green beans (8.8oz)
  • 2 cloves garlic
  • 2 tsp olive oil

Instructions

  1. Preheat oven to 200ºC (390ºF) fan bake and line two oven trays with baking paper.

  2. COOK POTATOES

    Peel potatoes and cut into 3cm/1.2in pieces. Crush garlic. Place potatoes in a large saucepan, cover with cold water, then drain and refill. Boil potatoes for 10 minutes. Place butter and garlic in a small microwave-safe dish and set aside for later.

  3. Drain potatoes well and return pot to heat for 15-30 seconds to dry out excess water. Pour oil over potatoes and season generously with salt. Place the lid on and give the saucepan a shake to roughen up potatoes. Place in a single layer on a one of the trays and roast for 45 minutes, until golden and crispy.

  4. PREPARE LAMB

    Heat a large frying pan on medium-high. Add 1 1/2 teaspoons oil and the breadcrumbs and stir to coat. Cook, stirring frequently, until golden and toasted. Remove into a bowl. Return pan to a high heat. Rub lamb all over with remaining 2 teaspoons oil and season with salt and pepper. Sear lamb for 1 minute each side. Place on second tray.

  5. Mash feta, aioli, mustard and oregano together. Spread on top of lamb and gently press breadcrumbs on top. When potatoes have roasted for 20 minutes, place lamb in oven (above potatoes) and roast for 15 minutes, or until lamb is cooked to your liking. Remove from oven and leave to rest for 5-10 minutes.

  6. PREPARE VEGGIES

    Meanwhile, trim ends off broccolini and beans. Crush garlic. Heat oil in pan used to brown lamb and stir fry veggies and garlic until tender (about 5 minutes). Season with salt and pepper; reduce heat to low to keep warm.

  7. SERVE

    When potatoes have a few minutes left to cook, microwave butter and garlic until butter melts (about 30 seconds). Drizzle over potatoes and return to oven for remaining couple of minutes. Slice lamb and serve with potatoes and veggies. Drizzle lamb with balsamic glaze, if using.

Recipe Notes

WINE MATCH: Try a Merlot.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. Make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like lamb, this recipe works well with boneless, skinless chicken thighs - recipe directions remain the same, but you may need to increase cooking time by 5 minutes to ensure chicken is fully cooked through.
STORING AND REHEATING: Everything can be refrigerated together. Reheat in a frying pan with a little oil (cook the potatoes for a few minutes first, then add the veggies for a couple of minutes, and lastly the lamb).

 

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