1½ kilograms boned lamb shoulder, cut into large pieces
2 red onions, peeled and cut into wedges
600 grams waxy potatoes, cut into large pieces
2 large tomatoes, quartered
1 each orange and lemon, zest removed with a vegetable peeler
juice 1 orange and lemon
10 cloves garlic, peeled
12 large green olives
2 teaspoons dried oregano
½ cup white wine
sea salt and freshly ground pepper
150 grams feta, sliced
chopped flat-leaf parsley
~~Menu: Serve with Fresh Fig, Mozzarella and Bean Salad with Basil Dressing to start, and La Miascia to finishPreheat the oven to 180˚C.
Combine all the ingredients in a large roasting dish and season generously. Cover tightly with foil and roast for 1½-2 hours, turning the lamb every 30 minutes.
Uncover the lamb and top with the feta, spooning some of the pan juices over the top. Bake uncovered for a further 15-20 minutes or until the feta is lightly golden and the lamb is very tender.
To serve: Carefully transfer the lamb and vegetables to a warm serving platter. Tilt the roasting dish and scoop off any fat then pour the remaining juices over the lamb. Scatter with the parsley and serve with broccoli or a salad.
Menu: Serve with Fresh Fig, Mozzarella and Bean Salad with Basil Dressing to start, and La Miascia to finish