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


  1. 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.
  2. Mix 1 tbsp Middle Eastern rub with 2 tbsp olive oil, and rub over the lamb.
  3. Leave to marinate for at least 2 hours or overnight.
  4. Heat the oven to 170°C/150°C fan/gas
  5. Put the lamb in a roasting tin and pour in 300ml water.
  6. Cover tightly with foil and roast for 3 hours, topping up the water if necessary.
  7. Remove the foil and cook for a further 40 minutes.
  8. Remove from the oven.
  9. Put the meat on a board to rest, leaving the sauce in the roasting tin.
  10. Mix together the remaining oil and lemon juice to make the salad dressing.
  11. Arrange the tomatoes, cucumber and dates on a platter with the herbs, feta and pomegranate seeds, as shown; drizzle with the dressing.
  12. Or toss the salad ingredients in the dressing and scatter over the feta.
  13. Pull the lamb into chunks and toss in the spiced liquid in the roasting tin.
  14. 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.