I love one-dish meals and this meltingly tender lamb ticks all the boxes. Boned lamb leg can be used in place of the shoulder.
Serves: 6
INGREDIENTS
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
To finish
150 grams feta, sliced
chopped flat-leaf parsley
METHOD
~~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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.