Slow-cooked shoulder of lamb with braised vegetables, oregano and feta

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 50g/1¾oz butter, softened
  • 1 tsp dried oregano
  • 1 unwaxed lemon, finely grated zest only
  • 2 garlic cloves, finely chopped
  • salt
  • 1 x approx 2kg/4lb 8oz lamb shoulder
  • 100g/3½oz feta, to serve

For the braised vegetables

  • olive oil, for frying
  • 1 onion, roughly chopped
  • 1 head garlic, halved
  • 200g/7oz green beans, cut into thirds
  • 3 globe artichokes, prepared and quartered
  • 150ml/5fl oz dry white wine
  • 2 aubergines, diced
  • 300g/10½oz okra
  • 2 courgettes, diced
  • 400g tin chopped tomatoes
  • 150g/5½oz chard, rocket and spinach mix
  • 2 tbsp roughly chopped fresh oregano
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