Sort ingredients
willa
QR Code
Listen
Pdf
Place the potatoes in a saucepan with the olives and olive brine. Add just enough cold water to cover. Bring to the boil and cook for 15 minutes or until just tender.
Reserve ½ a cup (125ml) of the cooking liquid in a heat-proof bowl. Drain potatoes and spread them out on a large baking tray.
Add the thinly sliced red onion to the reserved hot brine and set aside to soften and 'quickle'.
Preheat oven to 210°C. Thread lamb onto a large metal skewer with the remaining onion wedges. Alternatively, you can use soaked bamboo skewers and skewer the meat across two skewers. Place the skewer across the tray so it's suspended above the potatoes. Drizzle everything with olive oil, then scatter over oregano, garlic and feta.
Roast for 15 minutes or until lamb is golden while still pink in the centre. Remove lamb and rest for 10 minutes. Return potatoes to the oven to crisp up for another 10 minutes or until golden.
Drain the onions and stir through lemon zest and juice. Season to taste.
Slice the lamb and serve with crispy potatoes, salad, pickled onions, tzatziki and warm pita. Let everyone build their own dream souva.