Slow-Roasted Lamb with Feta, Peppers and Dill

All in, this dish takes about five hours+ with the preparation and cooking but it is well worth the wait and the kitchen smells divine with all the aromas coming from the oven.

The lamb fell off the bone as I shredded it and tasted wonderful.  I made a thick harissa ‘sauce’ with a dry spice mix combined with some olive oil and it complimented the meat and veg perfectly.  I served the lamb and vegetables with some cauliflower ‘rice’  which I had roasted in the oven once the lamb had cooked.

INGREDIENTS:  Serves six hungry people

Shoulder of lamb on the bone (1.8 – 2kg)
Approximately 16 shallots, peeled and halved
2 bulbs of garlic, halved widthways
2 tablespoons coriander seeds
Olive oil
200ml white wine
500ml chicken stock
750g Anya potatoes or small new potatoes
3 sweet pointed peppers, halved, de-seeded and cut into chunks
3 tablespoons clear honey
200g feta, crumbled
25g dill, roughly chopped
Zest of 1 lemon
Harissa sauce to serve

METHOD:

Put the shallots and garlic halves in a large roasting pan and top with the lamb.

Toast the coriander seeds in a fry pan until fragrant then crush using a pestle and mortar.

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Drizzle with olive oil

Rub into the lamb with some salt and pepper. Drizzle the meat generously with oil and pour the wine and stock into the tin.

Cover tightly with foil and bake at 150°C (fan 130°C) for 2 ½ hours.

 

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Peppers and Potatoes

Remove the foil, add the peppers and potatoes to the pan and drizzle the honey over the lamb.

Re-cover and return to the oven for a further 1 ¾ hours or until the potatoes and lamb are tender.

Transfer the lamb to a board.  Using a slotted spoon, transfer the vegetables to a warm bowl;  cover and keep warm.

Put the roasting tin over a direct heat and simmer to reduce the juice to about 600ml. Alternatively, if like me you have an induction hob, pour the juice into an appropriate saucepan and boil down.   Pour into a jug and skim off any excess fat.   Season to taste.

Meanwhile, either carve or shred the lamb into chunks and layer with the vegetables in a warm bowl.  Top with the feta, dill and zest.   Serve with the juice, harissa sauce and cauliflower ‘rice’.

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Slow-Roasted Lamb with Feta, Peppers and Dill with Cauliflower Rice and Harissa Sauce

This delicious recipe was adapted from Sainsbury’s Magazine.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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