Greek Style Leg Of Lamb With Vegetables –

Name: Greek Style Leg Of Lamb With Vegetables –
Ingredients: 2kg leg of lamb; Salt and ground black pepper, as desired; 2 tbsp dried oregano, divided; 1 large red onion, peeled, cut into 1cm slices; 2 red peppers, cut into 2.5cm pieces; 1 yellow pepper, cut into 2.5cm pieces; 1 aubergine, cut in quarters lengthways and into 1cm pieces; 2 courgettes, cut in half lengthways and into 1cm pieces; 2 tbsp olive oil; 150g feta cheese, cut into 1cm cubes; Juice of 1⁄2 lemon; 4lbs leg of lamb; 5oz feta cheese, cut into 1cm cubes; Step 1 Season lamb all over with salt, pepper and 1 tablespoon oregano. Leave to marinate at room temperature for 30 minutes.; Step 2 Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.; Step 3 Select MEGAZONE, select ROAST, set the temperature to 190°C and set time to 1 hour 10 minutes. Press START/STOP to begin cooking.; Step 4 When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.; Step 5 In a large bowl, add onions, peppers, aubergine, courgette, oil, 1 tablespoon oregano, salt and pepper and toss until evenly combined.; Step 6 When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.; Step 7 Throughout the cooking cycle, open drawer and toss vegetables to ensure even cooking. If lamb is getting too brown, cover with foil.; Step 9 Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.

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Serve with mint yogurt sauce, by combining 150ml Greek yogurt with handful of chopped mint, and salt as desired.

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Ingredients

2kg leg of lamb
Salt and ground black pepper, as desired
2 tbsp dried oregano, divided
1 large red onion, peeled, cut into 1cm slices
2 red peppers, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
1 aubergine, cut in quarters lengthways and into 1cm pieces
2 courgettes, cut in half lengthways and into 1cm pieces
2 tbsp olive oil
150g feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
4lbs leg of lamb
5oz feta cheese, cut into 1cm cubes
Step 1 Season lamb all over with salt, pepper and 1 tablespoon oregano. Leave to marinate at room temperature for 30 minutes.
Step 2 Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.
Step 3 Select MEGAZONE, select ROAST, set the temperature to 190°C and set time to 1 hour 10 minutes. Press START/STOP to begin cooking.
Step 4 When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.
Step 5 In a large bowl, add onions, peppers, aubergine, courgette, oil, 1 tablespoon oregano, salt and pepper and toss until evenly combined.
Step 6 When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.
Step 7 Throughout the cooking cycle, open drawer and toss vegetables to ensure even cooking. If lamb is getting too brown, cover with foil.
Step 9 Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.