We can’t get to Greece right now but with this dish you’ll be right there without leaving your kitchen! This is a really fun and delicious way to cook the most tender, juicy, lemony, herby hearty lamb you’ll ever eat. Slow cooked and nestled in baking paper the final dish ends up looking like you’ve made the most wondrous filo pie.
The cook time is long but the prep time is mere minutes. Pop it in the oven and get on with the rest of your day.
Go on. Take that Greek holiday now!
THE MARINATED LAMB
1 kg lamb shoulder bone out
2 red peppers, sliced in chunks
2 medium carrots, sliced in chunks
2 medium red onions, quartered
½ bulb garlic chopped
2 T smoked paprika
3 T oregano
2 T dijon mustard
Zest and juice of 2 big juicy lemons
¼ c white wine
¼ c olive oil
200 g olives
1 bulb garlic, peeled and broken into cloves
750 g agria potatoes in chunks or baby potatoes
8 bay leaves
Large handful of fresh thyme
2 t salt and lots of black pepper
150 g feta crumbled
250 g cherry tomatoes
½ c chopped fresh parsley
Zest of 1 lemon
Juice of 1 or 2 lemons
Dry the lamb shoulder with a paper towel then slice diagonal cuts into both sides of the shoulder so you can tuck the bay leaves and garlic into these cuts later on.
In a large bowl combine lamb and marinade ingredients and pop in the fridge for 2 - 24 hours! The longer you leave it the tastier. However if haven’t got time to marinade the meat don’t let this put you off, it will still taste yummy.
Remove meat from the marinade and dry lightly with a paper towel. Heat your Ironclad Legacy Pan to high and sear the lamb for 2 – 3 minutes each side. Fat side down first.
Preheat oven to 190°C.
Lay a 1m length of string in middle of the pan and let it lay over the sides. You’ll use this to tie up your parcel later.
Take 4 x 3 feet lengths of of baking paper and lay them in a star shape in the bottom of your Ironclad Legacy Pan.
Arrange the potatoes in the bottom of the pan, followed by half the vegetables.
Now pop the lamb shoulder on top and tuck the bay leaves and garlic into the diagonal cuts.
Finish with remaining vegetables, the marinade juices, the thyme and salt and pepper.
Now wrap and tie your parcel up.
Bake for 3 hours.
Untie your parcel and pull back the paper, rolling and tucking it into the pan as you go to reveal the aromatic beauty within! Have a taste of the juice. Is the seasoning perfect? If not adjust to your taste.
Turn up oven to 225°C.
Crumble Feta and scatter tomatoes over the top and bake for another half hour.
At the table, finish with a big squeeze of fresh lemon juice, a scatter of chopped parsley and zest.
Serve with big dollops of garlic aioli or Greek yoghurt and a Greek Salad.