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| Lamb Braised with Potatoes, Tomatoes and Feta |
I love one-dish meals and this meltingly tender Iamb ricks all the boxes. Boned lamb leg can be used in place of the shoulder
Serves 6
Lamb Braised with Potatoes, Tomatoes and Feta ingredients: 1 and 1/2 kilograms boned lamb shoulder, cut into large pieces. 2 red onions, peeled and cut into wedges. 600 grams waxy potatoes, cut into large pieces. 2 large tomatoes, quartered. 1 each orange and lemon, zest removed with a vegetable peeler. juice 1 orange and lemon. 10 cloves garlic, peeled. 12 large green olives. 2 teaspoons dried oregano. 1/2 cup vinegar. sea salt and freshly ground pepper. To finish: 150 grams feta, sliced. chopped flat leaf parsley
Lamb Braised with Potatoes, Tomatoes and Feta recipe: Preheat the oven to 180C. Combine all the ingredients in a large roasting dish and season generously. Cover tightly with foil and roast for 1 and 1/2 hours, turning the lamb every 30 minutes. Uncover the lamb and top with the feta, spooning some of the pan juices over the -top. Bake uncovered for a further 15-20 minutes or until the feta is lightly golden and the lamb is very tender
To serve: Carefully transfer the lamb and vegetables to a warm serving platter. Tilt the roasting dish and scoop off any fat then pour the remaining juices over the lamb. Scatter with the parsley and serve with broccoli or a salad. By then, the lamb braised with potatoes is ready
