More Recipes

Grant Morgan Greek Meat & Three

  • Prep time 0Min
  • Cook time 0Min
  • Technique Roast, Sear
  • Meat Lamb
  • Cut Leg
  • Serves 0

Grilled Date Crusted Leg of Lamb served with Tzatziki Sauce, Goat Cheese Red Potato Salad, Buttery-Minty Spring Peas & Garlic Roasted Tomato vegetable medley

Ingredients

Meat & Three Plate

  • 225g Grilled Date-Crusted Leg of Lamb, sliced
  • 1.25 cm thick against the grain
  • 2 tbsp Tzatziki Sauce (see recipe)
  • 120g Buttery Minty Spring Peas (see recipe)
  • 120g Goat Cheese New Potato Salad (see recipe)
  • 120g Greek Vegetable Medley (see recipe)
  • Date-Crusted Leg of Lamb 1 Boneless Leg of Lamb
  • 2 tbsp Kosher salt
  • 3 tbsp Ground black pepper
  • 120g Date Paste (see recipe)
  • 60ml Extra Virgin Olive Oil

Date Paste

  • 450g Fresh Dates, pitted
  • Water, as needed

Tzatziki Sauce

  • 1 English Cucumber, grated and liquid strained
  • 475g Greek Yogurt, plain
  • 240g Sour Cream
  • 2 tbsp Dill, finely chopped
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 1.5 tsp Garlic, minced
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Kosher salt
  • 1 tsp Ground black pepper

Buttery-Minty Spring Peas

  • 60ml Chicken Stock
  • 30g Unsalted Butter
  • 120g Fresh Spring Peas
  • 1.5 tsp Fresh Mint, chiffonade
  • Salt & pepper, to taste

Goat Cheese New Potato Salad

  • 900g Baby Red Potatoes, quartered
  • 120g Red Onion, finely diced
  • 360g Mayonnaise
  • 1 tbsp Dill, finely chopped
  • 1½ tsp Red Wine Vinegar
  • 1 tbsp Basil Puree
  • 60g Wholegrain Mustard
  • 170g Goat Cheese, crumbled
  • 1 tbsp Kosher salt
  • 1 tbsp Ground black pepper

Greek Vegetable Medley

  • 900g Roma Tomatoes, quartered
  • 450g Artichoke Hearts, quartered
  • 2 tbsp Garlic, minced
  • 60ml Extra Virgin Olive Oil
  • 150g Olives, Greek blend
  • 150g Peppadew Piquante Peppers
  • 1 tbsp Kosher salt
  • 1 tbsp Ground black pepper

Method

Method of Preparation:

  1. Place sliced lamb on to a butcher paper lined ¼ sheet pan fanned out. Put Tzatziki into a silver ramekin and place next to lamb.
  2. Put all three sides each into their own small glass bowl and place on sheet tray.

Date-Crusted Leg of Lamb Preparation:

  1. Rub lamb with salt and pepper, rub date paste on lamb evenly covering all the meat and place in plastic bag.
  2. Add EVOO to bag, press all the air out of bag and seal it. Using your hand press all around bag so EVOO is coating all the meat and let sit in refrigeration for 6 hours.
  3. After 6 hours remove from bag and place on very hot grill let cook for 5 minutes and turn a quarter turn and cook for another 5 minutes.
  4. Turn meat over you should have a very dark caramelized side, let cook again for another 5 minutes, turn a quarter turn again and cook for 5 minutes.
  5. Remove from grill, place on a sheet tray and into the oven set at 350 degrees for about 30 minutes or until the thickest part, in the middle temps at 130 degrees.
  6. Remove from oven, cover with aluminum foil and let rest for 15 minutes.

Date Paste Preparation:

  1. Place dates in a pan and cover with water, over high heat bring to a boil.
  2. Once boiling remove from heat, cover and let steep for 20 minutes.
  3. Using a china cap strain dates and reserve the liquid.
  4. Place dates into a blender along with 1 cup of the reserved liquid and puree.
  5. Refrigerate

Tzatziki Sauce Preparation:

  1. Add all ingredients into a large stainless steel bowl and using a whisk, mix until completely incorporated.
  2. Keep refrigerated.

Butter-Minty Spring Peas Preparation:

  1. Place stock and butter into a sauté pan over medium high heat and let reduce by half.
  2. Add peas and continue to cook until sauce thickens, and peas are cooked, remove from heat and toss with mint and salt & Pepper.
  3. Serve immediately.

Goat Cheese Red Potato Salad Preparation:

  1. Place potatoes in a pot and cover with water, place on high heat and boil. Let potatoes boil until cooked through but still slightly firm.
  2. Stain potatoes and refrigerate until cold.
  3. Once cold add all ingredients into a large stainless steel bowl and mix gently using a spoon until completely incorporated
  4. Keep refrigerated

Greek Vegetable Medley Preparation:

  1. Toss tomatoes, artichoke hearts, garlic and olive oil in a bowl to combine.
  2. Place on a sheet tray and into an oven set at 400 degrees and cook until tomatoes look wilted about 30 minutes.
  3. Remove from heat and let cook until room temperature.
  4. Add olives, peppers, tomatoes and artichokes into a bowl and using a spatula to get all garlic and oil from the sheet pan into the bowl.
  5. Toss with salt and pepper.
  6. Keep refrigerated
Aussie Beef & Lamb | UK

Meat & Livestock Australia 

London Office 

Level 1, Australia Centre
Melbourne Place, Strand
London WC2B 4LG