Watch Donal's Family Food in Minutes on RTÉ One, Wednesdays at 8:30pm.
Ingredients
Serves 6
Takes 3 hrs plus marinating
- 750g waxy potatoes, cut into chunks
- 2 large onions, divided in 4
- 1 red pepper, deseeded and cut into chunks
- 1 bay leaf
- 5 sprigs fresh oregano
- 1 bulb of garlic cut in half through the middle
- 300g medium vine tomatoes, quartered
- 4tbsp extra virgin olive oil
- 1 x 2kg lamb shoulder, bone in
- 200ml white wine
- 200ml chicken stock
- Pared zest of a lemon and juice of half
For the salad:
- 200g greek feta
- 100g black olives
- 3 small cucumber, halved lengthwise and sliced
- 250g cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 160c. Line a large ovenproof casserole dish with parchment so it hangs over all sides.
- Put the potatoes in the dish along with the onions, pepper, bay, oregano, garlic, tomatoes and 2 tablespoons of olive oil.
- Add the lamb, wine and stock with the remaining 2 tablespoons of oil, then wrap the sides of the baking parchment over the top.
- Cover the whole tray with foil and roast for 2 ½ hours then uncover the dish and increase the oven to 220c, add the lemon and roast for a further 30 minutes until really tender and juicy and golden.
- For the salad. Add the ingredients in a large mixing bowl and toss to combine.
- Serve the lamb on a platter to the table alongside the salad and allow everyone to help themselves.
