One-pan herby roast lamb with lemon, potatoes & feta recipe | Good Food
Enjoy a roast lamb dinner with a twist. There’s no need to labour over gravy – instead, the lemon and garlic pair well with a quick yogurt and harissa sauce
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Ingredients
- 2kg leg of lamb
- 1 garlic bulb (about 10 cloves)
- small bunch of mint
- small bunch of parsley
- 2 large rosemary sprigs needles picked
- 1 lemon zested and thinly sliced
- 1 preserved lemon peel cut into quarters, flesh and pips discarded (or use 1 heaped tsp preserved lemon paste)
- 70ml olive oil
- 1kg floury potatoes (such as Maris Piper or King Edward), halved or quartered if large
- 1 tbsp harissa paste
- 200g thick Greek yogurt
- 200g feta cheese crumbled steamed peas or spring greens, to serve
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