Greek Lamb Bake with Feta
2 tbs olive oil
1 boneless lamb shoulder (1.7kg), cut into 3cm cubes
1 tsp dried oregano
4 sprigs fresh oregano, chopped, plus extra to serve
3 cloves garlic, thinly sliced
1 lemon, zested
¼ cup lemon juice
1 ½ cups (375ml) chicken stock
800g chat potatoes, washed & thinly sliced
100g feta cheese, roughly crumbled, to serve
sea salt & black pepper
Preheat oven to 140°C Fan.
Heat 1 tablespoon oil in a 30cm x 20cm flameproof roasting tin or casserole over medium heat. Season lamb with salt and pepper and, working in batches, fry lamb for 5 minutes, turning, until caramelised. Transfer to a plate.
Return all the lamb to casserole. Stir in dried and fresh oregano, garlic, lemon zest, lemon juice and stock. Cover with a layer of baking paper and foil to seal tightly. Bake for 1 ½ hours until lamb is tender. Remove from oven.
Increase oven to 180°C Fan.
Toss potatoes with oil and season with salt and pepper. Arrange potatoes over lamb in an overlapping pattern. Return to oven uncovered for a further 35-40 minutes until potatoes are tender and golden. To serve, sprinkle potatoes with feta, fresh oregano and extra black pepper.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
