A flavourful spin on lamb for Easter, inspired by the classic Greek dish.
Ingredients
Serves 6
- Good handful of fresh oregano, chopped finely
- 2-3 stalks of rosemary, leaves chopped
- 4-5 cloves of garlic, chopped
- 2 lemons, juiced and zested
- 150ml white wine
- olive oil
- salt and pepper
- 1.5-2kg lamb shoulder, boned (lamb leg will work fine too, get your butcher to bone it for you)
- 2 onions, sliced finely
For the garnish
- 1 teaspoon sea salt
- small bunch of flat parsley, chopped
- 1 lemon zested
For the mint yogurt
- 4-5 sprigs of mint, leaves removed and chopped finely
- 200ml natural yogurt
Method
- Mix the oregano, rosemary, garlic, lemon juice, zest, wine together. Put half of it in a small bowl and cover. Keep this for the next day.
- Use the other half along with a little olive oil and salt and pepper. Rub all of this over the lamb and let it marinade overnight.
- Preheat the oven to 160ºC
- Put a pan or a casserole pot over a medium to high heat, once hot add a little oil and the lamb. Allow it to take on a little colour but be careful not to let it burn.
- Remove the lamb, turn down the heat and add a little oil. Add the sliced onions, the rest of the garlic, oregano and rosemary. Let this all soften for a few minutes. Add the remaining lemon juice, zest and wine.
- Cook for a few minutes. Place the lamb on top. Let this cook like this for about 3 hours. Check after each hour to make sure there is some liquid around the lamb, if not top it up with a little wine.
- For the last 30 minutes of cooking, you can remove the lid. This will add some more colour to the dish. At this stage the lamb should be falling apart.
- Before serving, mix some sea salt, chopped parsley and zest of a lemon, spread this over the top.
- For the mint yogurt, mix the mint leaves with the yogurt.
