Slow-Baked Lamb Shoulder with Whipped Feta

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10 Ingredients

3 red onions, thickly sliced
1/4 cup extra virgin olive oil
1 1/2tablespoons thyme leaves
1 lemon, juiced and zested
1/2 cup Greek-style yoghurt
200grams feta, crumbled
1/4 cup oregano leaves
1 small whole garlic bulb
1kilograms lamb shoulder, bone in
1 1/2 cup white wine

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

If you love Greek cuisine, you'll love this flavoursome lamb roast with whipped feta. Serve with these oregano roast potatoes.

Method

Step 1 of 5

Preheat oven to 160°C. Peel and crush 2 garlic cloves. Place into a small food processor with oregano, 1 tbs thyme and lemon zest. Process until finely chopped. Add 1 tbs lemon juice and 2 tbs oil and process until combined and smooth. Season.

Step 2 of 5

Using a small sharp knife, make 6-8 small slits in the lamb. Rub herb mixture all over lamb. Place onion in the base of a large baking dish. Sit lamb on top of onion. Pour wine into pan and add remaining garlic bulb in one piece. Cover pan with foil and bake for 3 hours.

Step 3 of 5

Remove foil and transfer garlic to a bowl. Return lamb to oven and cook, uncovered, for a further 1 1/2 hours or until meat is falling off the bone.

Step 4 of 5

Meanwhile, process feta and remaining thyme leaves in a small food processor until finely chopped. Squeeze roasted garlic pulp into processor, add yoghurt, and remaining oil and lemon juice then process until creamy and smooth. Season with pepper.

Step 5 of 5

Rest lamb for 10 minutes. Garnish with extra oregano. Serve with onion and whipped feta.