A delicious lamb and feta dish that's easy to make and worth the wait
- 0.25 jar m&s middle eastern rub and dust
- 1 tblsp olive oil
- 2 kg lamb shoulder on the bone
- 1 lemon
- 400 g tomatoes
- 1 cucumber
- 8 medjool dates
- 1 handful fresh mint
- 1 handful fresh parsley
- 100 g feta cheese
- 100 g pomegranate seeds
- middle eastern flatbreads and tzatziki
- Juice the lemons. Slice the tomatoes. Half and slice the cucumber. Finely slice the Medjool dates. Some leaves reserved to garnish the fresh mint. Crumble the feta cheese.
- Mix 1 tbsp Middle Eastern rub with 2 tbsp olive oil, and rub over the lamb.
- Leave to marinate for at least 2 hours or overnight.
- Heat the oven to 170°C/150°C fan/gas
- Put the lamb in a roasting tin and pour in 300ml water.
- Cover tightly with foil and roast for 3 hours, topping up the water if necessary.
- Remove the foil and cook for a further 40 minutes.
- Remove from the oven.
- Put the meat on a board to rest, leaving the sauce in the roasting tin.
- Mix together the remaining oil and lemon juice to make the salad dressing.
- Arrange the tomatoes, cucumber and dates on a platter with the herbs, feta and pomegranate seeds, as shown; drizzle with the dressing.
- Or toss the salad ingredients in the dressing and scatter over the feta.
- Pull the lamb into chunks and toss in the spiced liquid in the roasting tin.
- Top the flatbreads with the lamb, sprinkle with Middle Eastern dust from the tin, and serve with a dollop of tzatziki and the salad.
This recipe was couresy of Marks and Spencers.