Five Hour Lamb with Bean & Fetta Salad
This is sooooo good, be prepared for amazing flavour and tenderness. An easy family meal that will impress. This recipe is as simple as mixing together salt, dried oregano, garlic and oil in a mortar and pestle. Rubbing all over a lamb roast and whacking in the oven for 5 hours. Dinner done……
2 garlic cloves
1 Tbsp salt
1 Tbsp dried oregano
1/3 cup (80ml) extra virgin olive oil
1.5kg lamb shoulder, plus lemon cheeks to serve
500g green beans, trimmed
75g fetta, crumbled (I prefer Danish – lovely flavour and not chalky like some of them can be)
2 Tbsp toasted pine nute
1 Preheat oven to 180C non fan. Using a mortar and pestle, crush garlic, salt and oregano to a paste. Add 2 tbsp of oil and mix until well combined.
2 Trim any excess fat from lamb. Lightly score skin, then rub with garlic mixture. Place skin side up in a baking pan.
3 Reduce oven to 130C non fan. Roast lamb, basting every 30 mins, for 41/2 hrs. Increase oven to 200C non fan and roast for another 30 mins, until very tender. Transfer to a serving platter and pour over half of lemon juice, Cover loosely with foil and rest for15 mins.
4 Meanwhile, cook beans in salted boiling Water for 3-5 mins, until tender. Drain. Toss together beans, feta, parsley, pine nuts and remaining lemon juice and oil. Serve with lamb and lemon cheeks
Available now on the Hipcook app under Lamb. Just press copy on the recipe and it goes into your private recipe collection!
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