Serves 6-8
Ingredients
1 New Zealand Spring Lamb® Bone-In Short Cut Leg, fresh or frozen, thawed in refrigerator overnight if frozen
4 medium yellow flesh potatoes, washed and cut into wedges (peeling potatoes is optional)
1 bulb garlic, 1/4” of top sliced off (will be roasted whole)
2 large red, green or yellow peppers, cut into 1/2” strips
1 pint cherry tomatoes
1 lemon, juice and zest
1/4 cup good quality olive oil
2 tbsp dried oregano
1 tbsp freshly ground black pepper
1 tsp sea salt
1/2 cup dry white wine (or water is optional)
1/4 cup Kalamata olives, pitted and cut into halves
3/4 cup Feta cheese, crumbled
Directions
- Preheat oven to 375ºF (190ºC)
- Place the potatoes, peppers and cherry tomatoes in a large, ovenproof dish
- Put the lamb on top and drizzle with the lemon juice and olive oil. Add the garlic and sprinkle all over with oregano and lemon zest
- Pour the wine or water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks (a large enamelled, cast-iron pot with a lid would also be suitable)
- Cook in the oven for approximately 2 hours, check the pan periodically and add a little more wine/water if necessary, to keep the vegetables moist
- Meat is done when an instant-read thermometer inserted into the center of the meat reaches 140°F for medium. Add the feta and olives
- Let rest for 15-20 minutes and serve and serve