550gm boneless lamb shoulder roast
3 sprigs fresh rosemary leaves
2 cloves garlic, grated
150ml olive oil
700gm medium potatoes, quartered
juice of 1 lemon
1tbsp dried oregano
Salt & pepper
250ml chicken stock
1 small head of gem lettuce, roughly chopped
1 small Lebanese cucumber, peeled
half an avocado, scooped out of its skin
30gm feta, crumbled
1 green onion, thinly sliced on the diagonal
splash of white balsamic vinegar
splash of olive oil
1. Preheat the oven to 230°C.
2. In a large bowl, toss the potatoes, lemon juice, 80ml olive oil and oregano with a good pinch of salt and pepper.
3. Tip the contents of the bowl into a large roasting pan. Pour in the stock without disturbing the potatoes too much.
4. In the same bowl, combine garlic and rosemary leaves with another 30ml of olive oil.
5. Place lamb on top of the potatoes in the centre of the pan and spread garlic mix over the top (I used a teaspoon). Sprinkle a pinch of salt and pepper on top.
6. Place uncovered in oven (I used second rack from the bottom) for 15 minutes.
7. Reduce heat to 150°C, cover pan loosely with foil and roast for 60 minutes.
8. Remove foil and roast for another 60 minutes.
9. Just before serving, slice the cucumber once lengthways then horizontally to form thin semi circles. Do the same with the avocado. Toss the lettuce, cucumber, avocado and onion gently (I used the same bowl as before) with the balsamic and remaining olive oil.
10. Remove roast from oven, slice and serve up with potatoes and salad.
The aim here is for the meat to be very well cooked – falling apart is good.
My lamb came rolled and tied from the supermarket, which was very convenient.
I grated the garlic but you could just as easily mince it or chop it finely.
Change the salad ingredients as you please – a full on Greek salad would work very well.
I ended up with enough potatoes left over for a nice next-day snack.
I used the one bowl for all three purposes because the flavours are all complementary, and who wants extra washing up?