More Sites

Greek-style baked lamb with feta

Womans~Day
Cooking time
More than 2 hours
Cuisine
Greek
Serves
4
Type
Easy
4 stars - based on 3 reviews
Greek-style baked lamb with feta

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

SALAD

  • 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

  1. Using a small sharp knife, make small incisions in lamb, stuffing with sliced garlic.

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

  3. 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.

  4. 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.

  5. SALAD: In a salad bowl, toss all ingredients together. Season to taste.

  6. 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.

More inspiration

Edible billboard touts virtue of cakeEdible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food. Hummingbird porridgeHummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have... Almond gazpacho with blue swimmer crab and grapesAlmond gazpacho with blue swimmer crab and grapesI recently spent some time in the wilds of Kangaroo Island, South Australia and given that it was the tail end of winter, the last thing I thought I would be eating is a beautifully smooth chilled...
advertisement
Get great recipes on your mobile wherever you are.
Scroogiest scientific way to cut a cakeScroogiest scientific way to cut a cake