The weather is warming up and lamb was on special this week, making this greek lamb dinner a divine little hint of luxury. Lamb can be expensive, so we save it for a real treat. Here I’ve used shoulder to roast in the oven for 40 minutes. But this tray bake would also be lovely as a leg roast on the bone, or even with trimmed french cutlets. Just be sure to adjust your cooking time accordingly. Tray bakes are my godsend. Simple to put together and even simpler to cook. I adore any meal where you go throw something in the oven and the hard work is done for you. I do like to marinate the protein overnight for extra flavour.
In little Browns Bay, there is the most fantastic Greek grocery store called Taste Greece. Not big at all, they import gorgeous olive oils, feta cheese and other Greek and Cypriot foods. Open Monday to Saturday, it is a beautiful haven with incredibly charming and knowledgeable staff. These guys sorted me out with 5 litres of the most luscious olive oil you’ve ever tried. Thick, unctuous and vivid in colour, I use it here to marinate the greek lamb. A gorgeous well flavoured olive oil is important, extra virgin won’t impart the richness you’re after.
So the night before, I make sure my pieces of lamb are all the same size and marinate them in a simple concoction of oregano, garlic, salt, pepper and of course, beautiful thick olive oil. A splash of red wine vinegar doesn’t go astray, but otherwise keep it simple. Toss to combine and refrigerate overnight until you’re ready with the vegetables.
Ingredients
- 900gm boneless lamb shoulder, trimmed of sinew and cut into even pieces
- 1/4 cup good quality, well flavoured olive oil
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 2 tsp red wine vinegar (optional)
- 700gm new season potatoes, halved
- 400gm cherry tomatoes
- 1 x fennel bulb, sliced
- 1 x zucchini, thickly sliced
- 2 sprigs fresh dill
- 6 cloves garlic, peeled
- 200gm fetta, cubed
- Salt and pepper to season
Instructions
Toss together the lamb, olive oil, oregano, garlic, vinegar (is using) and salt and pepper in a bowl. Put aside for 20 minutes at least, but ideally overnight.
Preheat your oven to 180 degrees and drizzle a little olive oil in a large roasting tray. Toss through the potatoes, tomatoes, fennel slices, zucchini, dill and 6 whole peeled garlic cloves. Top with the marinated lamb, drizzling a little of the marinade over the top of the dish. Sprinkle over the fetta and season with salt and pepper.
Bake in the oven for 35 to 40 minutes, until the lamb is cooked and the feta has started to brown and crisp. Serve with a big green salad and wedges of lemon on the side.
