Name: Greek-style baked lamb with feta
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: Salad; 2 tomatoes, cut into wedges; 4 baby cucumbers, cut into chunks; 1 small red onion, finely sliced; 1/2 cup mint leaves; 1 tablespoon extra-virgin olive oil; 1.5 kilogram lamb shoulder, on the bone; 6 clove garlic (3 sliced, 3 crushed); 1/2 cup roughly chopped oregano; 1/2 cup olive oil; 2 lemons, finely grated zest and iuice; 1 tablespoon dried mint; 200 gram feta; lemon cheeks, to serve

Ingredients

Salad

2 tomatoes, cut into wedges

4 baby cucumbers, cut into chunks

1 small red onion, finely sliced

1/2 cup mint leaves

1 tablespoon extra-virgin olive oil

1.5 kilogram lamb shoulder, on the bone

6 clove garlic (3 sliced, 3 crushed)

1/2 cup roughly chopped oregano

1/2 cup olive oil

2 lemons, finely grated zest and iuice

1 tablespoon dried mint

200 gram feta

lemon cheeks, to serve

Method

1.Using a small sharp knife, make small incisions in the lamb and stuff with the sliced garlic.

2.In a large bowl, combine oregano, oil, zest and juice, mint and crushed garlic. Coat lamb in marinade mixture. Cover and refrigerate overnight.

3.Preheat oven to 160°C (140°C fan-forced). Line roasting pan with baking paper. Transfer lamb to pan and cover with foil. Bake for 3 hours. Remove foil and bake, uncovered, for a further 30 minutes.

4.Crumble feta over the lamb. Return to oven for a further 25-30 minutes, or until feta is golden. Cover loosely with foil and rest for 15 minutes before carving.

5.To make the salad: In a salad bowl, toss all the ingredients together. Season to taste.

6.Serve lamb slices with salad and lemon.

To add extra flavour, dress salad with a drizzle of red-wine vinegar or balsamic vinegar. Any cold leftovers are delicious in salads or sandwiches.
Note

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Ingredients

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