This is my take on the classic Greek slow cook lamb dish.
- 2.5 kg lean lamb shoulder, bone in
- 1 kg medium sized peeled potatoes, cut into long quarters
- 4 beef tomatoes, cut into quarters
- 2 red peppers, de-seeded and cut into quarters
- 200 water
- 1 lamb stock cube
- 200 g cubed feta cheese, optional
For the Marinade
- 2 lemons, juice
- 6 garlic cloves, chopped
- 1 tbsp dried oregano
- 100 ml Greek olive oil
- Pre-heat the oven to 180C gas 4.
- Make deep incisions into the whole shoulder right down to the bone, every 3-4 cm in a crisscross fashion.
- Mix together all the ingredients for the marinade together really well. Pour over both sides of the lamb and rub in well. You can leave overnight if you want; it is up to you.
- Place the potatoes into a deep baking dish or tray, then add the tomatoes and peppers.
- Place the marinated lamb on top plus any marinade that is left over.
- Pour in the water and the stock cube crumbled up and a little more salt and pepper.
- Cover with baking parchment and foil, pop into the oven and cook for 2 hours.
- At the 2-hour mark, remove the foil and parchment, turn the oven up to 220C gas 7 and cook the dish until it takes a nice colour, say 30 minutes.
- Once browned, remove the lamb from the tray and rest. Add the cheese to the potatoes and warm through.
- Serve in thick slices with the peppers, potatoes and tomatoes.
- I serve a Greek salad separately.
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