This dish contains the following allergens: Milk/Dairy
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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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Utensils
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 8
Cooking is complete when the internal temperature of the lamb reads 60°C on an instant read thermometer. Transfer lamb to a board and loosely cover with foil. Let rest for 10 to 20 minutes before slicing.
Step 9
Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.
Season lamb all over with salt, pepper and 1 tablespoon oregano. Leave to marinate at room temperature for 30 minutes.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 2 of 9
Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 3 of 9
Select MEGAZONE, select ROAST, set the temperature to 190°C and set time to 1 hour 10 minutes. Press START/STOP to begin cooking.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 4 of 9
When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 5 of 9
In a large bowl, add onions, peppers, aubergine, courgette, oil, 1 tablespoon oregano, salt and pepper and toss until evenly combined.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 6 of 9
When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 7 of 9
Throughout the cooking cycle, open drawer and toss vegetables to ensure even cooking. If lamb is getting too brown, cover with foil.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 8 of 9
Cooking is complete when the internal temperature of the lamb reads 60°C on an instant read thermometer. Transfer lamb to a board and loosely cover with foil. Let rest for 10 to 20 minutes before slicing.
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
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
5oz
feta cheese, cut into 1cm cubes
Juice of 1⁄2 lemon
Step 9 of 9
Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.
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
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
