Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Greek, Modern Australian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes, Lamb
Convenience recipes: four or less

Real Living recipe for butterflied lamb leg with mint skordalia and fennel and cucumber salad.

INGREDIENTS

1.1kg half leg of lamb, butterflied (ask the butcher to do this for you)
1 tbsp olive oil
Sea salt & cracked black pepper

Skordalia
½ cup blanched almonds
½ bunch of mint leaves
1 small garlic clove, minced
2 tsp finely grated lemon zest
1 tbsp lemon juice
4 tbsp extra virgin olive oil

Fennel & cucumber salad
1 fennel bulb
2 Lebanese cucumbers
4 tbsp extra virgin olive oil
1 tbsp lemon juice

To serve
Pita pockets or souvlaki bread

Equipment
Sharp knife
Fine grater or microplane
Chargrill plate or barbecue
Tongs
Aluminium foil
Chopping board
Small food processor
Spoon
Mandoline

METHOD

Cook lamb Heat chargrill or barbecue over medium-high heat. Rub lamb with olive oil and season well with salt and pepper on both sides. Place on grill skin side down. Cover loosely with foil and cook for 8 mins. Turn, cover loosely and cook for a further 7 to 8 mins for medium or until cooked to your liking. Remove from heat and place on board to rest.

Make skordalia Meanwhile, place almonds into food processor and process until fine. Add mint, garlic, zest and lemon juice. Start motor and drizzle extra virgin oil down spout. Season well.

Make salad Shave fennel and cucumbers on mandoline (or use sharp knife). Place in bowl with fennel tips, lemon juice and extra virgin olive oil. Toss to combine, and season with salt and pepper to taste.

Serve Heat bread on chargrill for 1 min on each side. Slice lamb and serve with skordalia, salad and bread.

Tip Skordalia is a traditional Greek sauce or dip. It is often made with pureed or mashed potatoes. Bread without crusts can be substituted for the potatoes if you prefer. It can be served as part of the main dish or sauce to accompany vegetables, meats, fish and poultry.