This is my take on the classic Greek slow cook lamb dish.
- 1 lean shoulder of lamb roughly 2.5kg, bone in
- 1kg medium sized peeled potatoes, cut into long quarters
- 4 beef tomatoes, cut into quarters
- 2 red peppers, de-seeded and cut into quarters
- 200mls water
- 1 x 10g lamb stock cube
- 200g cubed feta cheese, optional
- For the marinade
- juice 2 lemons
- 6 cloves garlic, chopped
- 1 tbsp dried oregano
- 100mls 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 criss cross fashion.
- Mix all the ingredients for the marinade together well and pour over the lamb both sides and rub in well. You can leave overnight if you want its 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’s 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 and 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.