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pot roast lamb with feta & olives
Inspired by the lovely Sal and my Melbournian Greek-at-heart friend Kate and her mate George.
You could substitute in ground coriander seeds – I was just being a little lazy. And buttery Sicilian olives would be my pick.
Serve on a bed of wilted greens such as spinach or silverbeet and if you’re feeling up for it, some spuds roasted with rosemary & garlic – preferably in duck fat. So good.
Next time I’d double the recipe and cook 2 shoulders at once. The best leftovers ever – thinking a lamb sandwich with chutney & rocket, or a lamb ragu with pasta or even a filling for a decadent pot pie. Trust me, you won’t have any problems getting rid of the lamb.
And I wasn’t kidding about the 360 minutes. You’re going to need a whole 6 hours for this dish but it only takes 10 minutes of active cooking time. The rest is letting the slow oven work its magic while you get on with your day.
2 lemons, thickly sliced crosswise
1 small shoulder lamb, bone in (approx 1.4kg or 3lb)
1T corriander seeds
200g feta, crumbled
large handful green olives
Preheat oven to 170C or 340F (if your oven is fan forced reduce the heat to 150C / 300F).
Place sliced lemons in the base of a cast iron pot or casserole dish large enough to hold the lamb snugly. Add 1/2C water. Rub lamb with olive oil, salt & pepper and place on top of the lemons. Sprinkle over coriander seeds and cover tightly with foil and a lid – if you have one.
Bake for 3 hours. Reduce heat by 20C / 40F and cook for another 3 hours or until lamb can literally be cut with a spoon. Keep warm.
When you’re ready to serve pop the feta an olives in with the lamb and bring to a simmer on the stove top.
Shred lamb from the bone and serve with the lemony pan juices topped with the feta and olives.