Ingredients
Ingredients:
- 1.5-2kg boneless leg of lamb (or bone-in lamb leg, lamb shanks, or boneless shoulder chunks)
- 70ml stock (beef, chicken, or vegetable)
- 4 bay leaves
- 600-800g Kipfler potatoes (or other waxy varieties)
- 2 tomatoes
- 2 onions
- 2 carrots
- 2 capsicums
- Crumbled feta cheese
Marinade:
- 6-8 garlic cloves
- 2-3 sprigs rosemary
- Handful of oregano (or 3 tsp dried)
- 1/2 tsp ground cinnamon
- 1 tbsp honey
- 1/4 cup EVOO
- Juice of 1/2 lemon
- Salt & black pepper
- 2 tbsp red wine vinegar
Cooking Method
Method:
Prepare the lamb: Trim excess fat and make shallow cuts on both sides. Mix all marinade ingredients and rub over lamb. Cover and marinate in the fridge overnight.
Roast the lamb: Preheat oven to 190ºC. Line a deep roasting pan with two layers of foil and parchment paper, leaving an overhang. Layer potatoes, onions, carrots, and capsicums, seasoning with salt and pepper. Place marinated lamb on top, add bay leaves, and pour in stock. Seal with parchment and foil.
Cook: Roast for 2.5-3 hours until tender. Unwrap, sprinkle feta on top, and return to the oven for 10 minutes.
Serve: Pull lamb into chunks and serve with veggies and toasted sourdough to soak up the juices.
