Mains, Meat

Greek Style Leg Of Lamb With Vegetables

Step 1 of 9

Season lamb all over with salt, pepper and 1 tablespoon oregano. Leave to marinate at room temperature for 30 minutes.

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

Step 2 of 9

Insert both crisper plates into the drawer. Place lamb fat side down, in the centre, and insert drawer into unit.

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

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.

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

Step 4 of 9

When 25 minutes remain, open drawer and flip lamb. Close drawer to continue cooking.

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

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.

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

Step 6 of 9

When 35 minutes remain, open drawer and place vegetables around the lamb. Close drawer to continue cooking.

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

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.

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

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.

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

Step 9 of 9

Add feta and lemon juice to the vegetables and serve with sliced lamb and mint yogurt if desired.

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

Cooking method:

Ninja Foodi