Pasture to Plate

Recipe

Greek-style Baked Lamb with Feta

A succulent lamb dish that you’ll make time and time again.

Serves 4

Ingredients

  • 1.5kg lamb shoulder, on the bone
  • 6 garlic cloves (3 sliced, 3 crushed)
  • ½ cup roughly chopped oregano
  • ½ cup Oliana olive oil
  • Finely grated zest and juice 2 lemons
  • 1 tablespoon dried mint
  • 200g Oliana full-fat feta
  • lemon cheeks, to serve
  • SALAD
  • 2 tomatoes, cut into wedges
  • 4 baby cucumbers, cut into chunks
  • 1 small red onion, finely sliced
  • 1 cup mint leaves
  • 1 tablespoon Oliana olive oil

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.