Roast lamb for under $5 a serve

Roast leg of Greek style lamb with garlic and herb roast potatoes

  • 2 kg lamb leg
  • 6 potatoes, whole and with skin on
  • 2 red onions, quartered
  • Handful of garlic cloves, whole
  • Juice of 1 lemon
  • Olive oil
  • Fresh oregano leaves, chopped
  • 2 garlic cloves, crushed
  • Salt & pepper
  1. Combine lemon juice, olive oil, crushed garlic, salt & pepper.
  2. Rub into skin of meat, adding oregano.
  3. Roast lamb in 180ºC oven for approx 2 hours (1 hour per 4.kg), with potatoes, onion and garlic cloves in a little olive oil.
  4. Serve with fresh oregano.

Serves 6

 

Tips

  • Leftover lamb can be used in a number of other ways: make delicious mini lamb burgers, try the lamb in a tasty couscous.
  • 2 kg lamb leg
  • 6 potatoes
  • 2 red onions
  • Handful of garlic cloves
  • 1 lemon
  • Olive oil
  • Fresh oregano leaves
  • 2 garlic cloves
  • Salt & pepper

Garlic green beans

  • 500g green beans, trimmed
  • 2 garlic cloves, thinly sliced
  • 1 tsp olive oil
  • 1 tsp butter
  • Lemon juice & zest
  1. Steam beans to your liking.
  2. Pan fry garlic in olive oil and butter until crisp. Drizzle mixture over beans.
  3. Toss with lemon zest and a squeeze of lemon juice.

Serves 6

 
  • 500g green beans
  • 2 garlic cloves
  • Olive oil
  • Butter
  • 1 lemon

Strawberries and cream

  • 2 punnet strawberries
  • 300ml cream
  • 2 tsp caster sugar
  • 2 drops of vanilla essence
  • Dark chocolate shavings
  1. Roughly chop strawberries.
  2. Whip together cream, sugar and vanilla until thick.
  3. Decorate with chocolate

Serves 4

 

Tips

  • To make chocolate rolls for this dessert. Melt chocolate on stovetop, while still liquid, spread thinly onto a cutting board (not wooden) and allow to set. Once solid, scrape lengthways with a knife to form rolls.
  • 2 punnet strawberries
  • 300ml cream
  • Caster sugar
  • Vanilla essence
  • Dark chocolate shavings