1.2kg boneless lamb shoulder marinated in lemon, oregano and mint from Hudson Meats
Feta from Hudson Meats for garnish
600g potatoes from Hudson Meats
3 cloves minced garlic
2 tbsp chopped oregano
1 tsp salt
Juice from half lemon
- Preheat oven to 180C.
- Cut potatoes into wedges and toss with garlic, oregano, salt and lemon.
- Transfer lamb to a large roasting pan.
- Roast for 45 minutes.
- Add potatoes to the same roasting pan (around the lamb, coating with oil from the pan) and roast for further 45 minutes or until cooked to your liking.
- Rest for 15 minutes.
- Serve with feta and lemon.
Recipe by Sarah Ahmed : @nourish.glow.repeat