Greek-style baked lamb with feta

Womans~Day

Cooking time: More than 2 hours

Cuisine: Greek

Serves: 4

Type: Easy

Tools

Kitchen friendly view

Ingredients

1.5kg lamb shoulder, on the bone
6 garlic cloves (3 sliced, 3 crushed)
½ cup roughly chopped oregano
½ cup olive oil
finely grated zest and juice 2 lemons
1 tablespoon dried mint
200g feta
lemon cheeks, to serve

2 tomatoes, cut into wedges
4 baby cucumbers, cut into chunks
1 small red onion, finely sliced
cup mint leaves
1 tablespoon extra-virgin olive oil

Preparation method

Using a small sharp knife, make small incisions in lamb, stuffing with sliced garlic.
In a large bowl, combine oregano, oil, zest, juice, mint and crushed garlic. Coat lamb in marinade mixture. Cover and chill overnight.
Preheat oven to moderately slow, 160°C. Line roasting pan with baking paper. Transfer lamb to pan and cover with foil. Bake 3 hours. Remove foil. Bake, uncovered, 30 minutes.
Crumble feta over lamb. Return to oven further 25-30 minutes, until feta is golden. Cover loosely with foil and rest 15 minutes before carving.
SALAD: In a salad bowl, toss all ingredients together. Season to taste.
Serve lamb slices with salad and lemon.

TOP TIP

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

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