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
  1. Preheat oven to 180°C (350°F).
  2. Taking a sharp knife, cut 2cm deep slashes over the top of the lamb.
  3. 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.
  4. Cover with baking paper and fold the edges to seal. Roast for 2 hours 30 minutes.
  5. 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.
  6. To make the feta and parsley gremolata, combine the parsley, mint, lemon rind, onion, feta, oil, lemon juice, salt and pepper.
  7. 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

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