Roast Greek Lemon Beef with Crispy Potato
A hearty Greek flavoured platter that I guarantee will have no leftovers!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Diced Beef.
Servings: 2
Ingredients
Greek Lemon Beef
500g Grass-Fed Diced Beef
1 Garlic Clove, minced
1 tsp Onion Powder
1 tsp Oregano
1 tbsp Extra Virgin Olive Oil
1 Lemon, juice and zest
Pinch Salt & Pepper
Crispy Potato
1 Red Onion, quartered
2 Garlic Cloves, smashed leaving skin on
2 Potatoes, quartered
1 tsp Oregano
1 tbsp Extra Virgin Olive Oil
To Serve
2 tbsp Feta, crumbled
Tzatziki, to serve
Fresh Coriander Leaves, to serve.
Method
1. Preheat oven to 180 degrees.
2. In baking dish add crispy potato ingredients (red onion, garlic, potatoes, oregano and olive oil). Toss to combine. Bake for 35-40 minutes or until potatoes are golden.
3. In a separate baking dish combine Greek lemon beef ingredients (beef, garlic, onion powder, oregano, oil, lemon, salt and pepper). Toss to combine. Bake for 25-30 minutes or until beef has browned on top.
4. Serve potatoes topped with beef. Drizzle tzatziki, crumble feta and sprinkle with coriander.