Garlic lemon turkey
Put a fresh spin on the traditional Sunday roast with this protein-packed alternative.
1 Tbsp olive oil
1 large onion, sliced
500g small red potatoes
6 cloves garlic, crushed
2 tsp chopped rosemary
1 Tbsp chopped oregano
1 cup green olives
1/2 cup lemon juice
Rosemary sprigs to garnish
Ingredients
4 turkey shanks1 Tbsp olive oil
1 large onion, sliced
500g small red potatoes
6 cloves garlic, crushed
2 tsp chopped rosemary
1 Tbsp chopped oregano
1 cup green olives
1/2 cup lemon juice
Rosemary sprigs to garnish
Method
1. Season the turkey with salt and fresh ground black pepper. Heat oil in a large frying pan over medium high heat, brown the shanks turning until sides are golden brown.
2. Place the onion, potato and garlic into a large ovenproof dish, scatter over rosemary and half the oregano. Season with salt and pepper. Top with shanks, add olives and pour in lemon juice. Cover with lid and bake in 1600C preheated oven for 2 hours. Serve sprinkled with remaining oregano and rosemary sprigs.
