1.5kg lamb leg
1/2 cup olive oil
2 tsp salt
1 tbsp oregano dried
3 cloves of garlic
8 Dutch cream potatoes
2 handfuls of cherry tomatoes
2 red capsicums
1 cup water
Salt and pepper to taste
The day you want to cook your lamb, take it out from the fridge in the morning. Put in a bowl and season plentifully with salt, add the olive oil, dried oregano, juice and zest from the lemon. Finely chop the garlic and add this too. Using your hands, rub it all over the lamb, then cover and put back in the fridge.
A few hours before you are wanting to cook it, take it from the fridge and leave it on the bench to bring it to room temperature before you put it into the oven. I always cook meat from room temperature as I think it's more tender that way.
Heat the oven to 150C with a fan.
Peel and chop the potatoes and place in a large baking dish. De-seed the capsicum, cut into strips and place in the dish also along with cherry tomatoes. Sit the lamb on top of the vegetables, add the water to the dish, then cover with aluminum foil until it is well sealed (you want it to retain as much moisture as you can).
Place into the oven and cook for about 3-4 hours. Check halfway through and see if there is still liquid in the dish, if there isn't you can add some more as you don’t want the vegetables to dry out. When the meat is ready, it will fall from the bone. Crumble the feta over the vegetables and put back in the oven for 10 mins with the foil off.
If there is still some liquid when the meat is ready, you can strain it into a pot and reduce it a little then pour over the meat when you are serving.
Season to taste.
Serve warm with a simple salad or just eat it on its own.
My name is Carter and I’m a mother of 3 young kids. I have written two cookbooks but don’t consider myself a chef, instead I am a recipe writer and someone that enjoys cooking. I live with my partner, Jack, and our kids and dog in the hills near Byron Bay, in Australia. We live a simple (but loud and busy) life and enjoy the beach, gardening and cooking.