slow-cooked lamb
with feta and parsley gremolata
- 12 cloves garlic, unpeeled
- 12 sprigs oregano
- 4 large slices lemon rind
- 1¼ cup (310ml) chicken or vegetable stock
- ¾ cup (180ml) red wine vinegar
- ¼ cup (60g) firmly packed brown sugar
- 1 teaspoon sea salt flakes
- cracked black pepper
- 2kg lamb shoulder, bone in and trimmed
feta and parsley gremolata
- 2 cups (48g) flat-leaf parsley, chopped
- 1 cup (16g) mint leaves, chopped
- 1 tablespoon finely grated lemon rind
- ½ red onion, finely chopped
- 75g firm feta, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Preheat oven to 180°C (350°F).
- Taking a sharp knife, cut 2cm deep slashes over the top of the lamb.
- Cut 2 x 80cm sheets of non-stick baking paper+ and place in a large baking dish, allowing the excess to overhang. Add the garlic, oregano and lemon. Combine the stock, vinegar, sugar, salt and pepper. Place the lamb, skin-side down and pour over the vinegar mixture.
- Cover with baking paper and fold the edges to seal. Roast for 2 hours 30 minutes.
- Remove the top sheet of the paper and roll down the long sheets to fit in the tray. Carefully turn the lamb over and roast for a further 20 minutes or until the lamb is golden.
- To make the feta and parsley gremolata, combine the parsley, mint, lemon rind, onion, feta, oil, lemon juice, salt and pepper.
- Serve the lamb with the feta and parsley gremolata and pan juices. Serves 6
+ We used Glad to be Green® Compostable Brown Paper.
Photography: Con Poulos
© DONNA HAY GROUP
