I love cooking food like this in winter, when I can put dinner in the oven and let everything get super tender and delicious as it slowly cooks away. It’s also a one pan meal so it gets extra brownie points! This recipes takes a bit of time to cook, but don’t confuse that with effort. It couldn’t be easier to make and once it’s in the oven, there’s nothing much to do other than peel and slice some potatoes. It smells incredible as it cooks away and delivers on flavour too. Serve it with a side of steamed broccoli if you like, but I definitely recommend having some yummy bread with it to mop up those delicious juices.
What you’ll need:
3 tbs olive oil
1 boneless lamb shoulder (1.7kg), cut into 3cm cubes
1 tsp dried oregano
4 sprigs fresh oregano, chopped, plus extra to serve
3 cloves garlic, thinly sliced
1 lemon, zested
¼ cup lemon juice
2 cups (500ml) chicken stock
800g potatoes, peeled & cut into 1cm slices
100g feta cheese, roughly crumbled, to serve
sea salt & black pepper
What to do:
Preheat oven to 140°C Fan.
Heat 1 tablespoon oil in a casserole or 30cm x 20cm flameproof roasting tray over medium-high heat. Season lamb with salt and pepper and, working in batches, fry lamb for 5 minutes, turning, until caramelised. Transfer to a plate.
Return all the lamb to casserole. Stir in dried and fresh oregano, garlic, lemon zest, lemon juice and stock. Cover with a layer of baking paper, foil then the lid to seal tightly. Bake for 1 ½ hours until lamb is tender. Remove from oven.
Increase oven to 180°C Fan.
Toss potatoes with remaining oil and season with salt and pepper. Arrange potatoes over lamb in an overlapping pattern to cover the meat. Return to oven uncovered for a further 35-40 minutes until potatoes are tender and golden. To serve, sprinkle potatoes with feta, fresh oregano and extra black pepper.
SERVES 6
PREP 15 MIN
COOK 2 HOURS 10 MIN
