The Greek nation love lamb, and it is particularly served at Easter either spit roast, or butterflied, or all the family take a hand in making it. Skordelia is a garlic mashed potato, but we have added a little twist to match our favourite lamb flavours.
No. of servings: 4 – 6
Preparation Time: 10 minutes
Cook Time: 20 minutes (for the potatoes)
- 4 very large potatoes
- 6 cloves garlic
- 2tbsp freshly squeezed lemon juice
- 1tbsp lemon zest
- 85g/3oz butter
- 4tbsp olive oil
- 3tbsp fresh chopped mint
- 85g/3oz skinned almonds
- Seasoning to taste
Peel and chop the potatoes. Place in a saucepan and boil until soft. Drain and set aside for a few minutes.
In the meantime, place the garlic, almonds, zest and lemon juice into your blender. Add potatoes and blitz until very smooth, almost like a puree.
Add seasoning and blitz again to mix thoroughly.
Serve with lamb (or any other meat) and enjoy!