Serve this rustic lamb roast with feta,salad and bread.William Meppem

Time:1-2 hoursServes:6

I love slow-roasted lamb and I cook it in many subtly varied ways. This version is inspired by the rustic cooking of the mountain villages of Greece. This is a dryish braise,or a wettish roast … either way,the result is a richly sticky and intensely flavoured dish,scented with oregano and bay,with plenty of lemon brightening and slicing through the richness. Serve with a lightly dressed bitter leaf salad,large chunks of firm feta and bread to mop up all the juices.

Ingredients

1 tbsp black peppercorns
1 garlic bulb,skin on,cloves separated and bruised
3 tbsp salt flakes
zest and juice of 6 lemons (250ml juice)
200ml extra virgin olive oil
4 fresh bay leaves
4 tbsp dried Greek oregano
2.5kg lamb forequarter,cut into 10 pieces (ask your butcher)
6 large,waxy,yellow-fleshed potatoes,peeled and cut into 3–4cm wedges
1 large onion,skin on,cut into 8 wedges
200ml water or beer (use water for gluten-free)

To serve

bitter leaf salad
firm Greek feta
bread

Method

Step1
Preheat the oven to 165C fan-forced (185C conventional).
Step2
Using a mortar and pestle,crush the peppercorns,then add the garlic and bruise well,skin and all. Add the salt and lemon zest and combine well.
Step3
Add the garlic mix to a large bowl,then add the lemon juice,oil,bay leaves and oregano,and combine. Add the lamb,potato and onion and toss through the marinade.
Step4
Pick out the lamb and arrange on a large,heavy roasting tray,then follow with the potato and onion,distributing evenly. Add the water/beer to the marinade bowl,stir to combine,then pour over the tray. Seal with baking paper,then foil and roast for 1½ hours.
Step5
Remove the foil and paper and cook for another hour,then increase the heat to 230C fan-forced (250C conventional) and cook for 30 minutes until deeply coloured with rich,reduced juices.
Step6
Serve with a bitter leaf salad,firm Greek feta and ample bread.