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Slow-Roasted Lamb with Feta, Peppers, and Dill Recipe

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4.3 from 15 reviews

This slow-roasted lamb shoulder recipe features tender, flavorful meat complemented by sweet shallots, garlic, and a fragrant blend of coriander seeds. Accompanied by new potatoes and sweet pointed peppers glazed with honey, the dish is finished with crumbled feta, fresh dill, and lemon zest for a bright, Mediterranean-inspired meal. Served with harissa or chili sauce, it offers a rich and comforting experience perfect for a hearty dinner.

Ingredients

Lamb and Aromatics

  • 1 shoulder of lamb, on the bone, or two half shoulders
  • 12 – 16 shallots, peeled and halved
  • 2 bulbs garlic, halved widthways
  • 2 tbsp coriander seeds
  • 3 tbsp olive oil

Liquids and Seasonings

  • 200 ml white wine
  • 500 ml chicken stock
  • 3 tbsp clear honey
  • harissa or other chilli sauce, to serve

Vegetables and Sides

  • 750 g small new or Anya potatoes, halved
  • 3 sweet pointed peppers, halved, deseeded and sliced chunkily

Finishing Ingredients

  • 200 g feta, crumbled
  • 25 g dill, roughly chopped
  • Zest of 1 lemon

Instructions

  1. Prepare the Lamb and Aromatics: Preheat your oven for slow roasting. Place the lamb shoulder into a roasting pan along with the peeled and halved shallots and garlic bulbs. Scatter the coriander seeds over the lamb and drizzle with olive oil to coat everything evenly.
  2. Add Liquids and Start Roasting: Pour the white wine and chicken stock into the roasting pan around the meat, ensuring the lamb is partially submerged to keep it moist during cooking. Cover the pan tightly with foil to trap the steam and flavor, then place in the oven to slow roast for several hours until the lamb is tender and nearly falling off the bone.
  3. Prepare the Vegetables: About halfway through the roasting time, add the halved new potatoes and sweet pointed peppers to the pan around the lamb. Drizzle the honey over the peppers and potatoes to encourage caramelization and enhance their natural sweetness.
  4. Finish Roasting and Flavoring: Continue roasting uncovered for the last portion of the cooking time to allow the potatoes and peppers to brown and the honey to glaze beautifully. Check the lamb for tenderness and juices; it should be soft and flavorful.
  5. Add Fresh Finishing Touches: Once cooked, remove the lamb and vegetables from the oven. Sprinkle the crumbled feta cheese, chopped fresh dill, and lemon zest over the hot potatoes and peppers to add a burst of freshness and creamy saltiness that complements the rich lamb.
  6. Serve: Plate the lamb shoulder with the roasted vegetables and garnish. Serve with harissa or chili sauce on the side to add heat as desired.

Notes

  • Slow roasting the lamb at a low temperature ensures the meat becomes tender and flavorful.
  • Crumbled feta adds a creamy, salty contrast but can be omitted for a dairy-free version.
  • Harissa or chili sauce provides a spicy kick; adjust quantity to taste.
  • Using bone-in lamb shoulder imparts more flavor compared to boneless cuts.
  • If preferred, substitute chicken stock with vegetable stock for a different flavor profile.
  • Make sure to baste the lamb occasionally with the pan juices to keep it moist.

Find it online: http://recipesbyliza.com/slow-roasted-lamb-with-feta-peppers-and-dill-recipe/