🟡
Medium
Ingredients
- 1.2 kg lamb shoulder, bone-in
- 800 g potatoes, quartered
- 6 cloves garlic, sliced
- 2 tomatoes, chopped
- 1 lemon, juiced
- 150 ml olive oil
- 200 ml white wine
- 2 tsp dried oregano
- 1 tsp dried thyme
- 200 g feta cheese, crumbled
- to taste salt and pepper
Instructions
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1Preheat oven to 160°C. Season lamb generously with salt, pepper, oregano, and thyme.
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2Place potatoes on a large sheet of parchment paper, add garlic and tomatoes.
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3Place lamb on top of vegetables. Drizzle with olive oil, lemon juice, and wine.
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4Scatter feta cheese around the lamb. Wrap tightly in parchment, then in aluminum foil.
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5Roast for 2.5-3 hours until lamb is extremely tender and falling off the bone.
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6Open the parcel carefully, serve lamb with potatoes and all the delicious juices.