Slow-roasted lamb with salad of black-eyed peas and herbs

Slow-roasted lamb with salad of black-eyed peas and herbs

Arní sto fórno psiméni árga may saláta mavromátika kai meróudia

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

I love slow roasting lamb and cooking it on the bone gives it so much more flavour. Ask the butcher to leave the shank bone attached. This is great served with silverbeet pilaf.

Ingredients

Quantity Ingredient
1.5kg lamb leg, with shank bone attached, (see Lyndey’s notes)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon rigani
1 tablespoon fennel seeds
2 teaspoons sea salt flakes
6 thyme sprigs

Salad of black-eyed peas and herbs

Quantity Ingredient
1 cup dried black-eyed peas, (see Lyndey’s notes)
2 garlic cloves, peeled
1 bay leaf
1/2 cup sliced sundried tomatoes
2 tablespoons capers, roughly chopped
1/2 cup pitted kalamata olives, cut into halves
1 cup flat-leaf parsley
2 tablespoon wine vinegar
1/4 cup extra-virgin olive oil
100g feta, crumbled, (optional)

Method

  1. Preheat the oven to 160°C (140°C fan-forced). Place the lamb in a roasting tin. Combine the oil, vinegar, rigani and fennel. Rub the mixture over the lamb, then sprinkle the lamb with the salt and thyme sprigs and season well with freshly ground black pepper.
  2. Roast the lamb, uncovered, for 3 hours (it will be meltingly tender) or for 4 hours if you want the meat to fall from the bone.
  3. Meanwhile, cook the black-eyed peas for the salad. Place them in a medium saucepan with the garlic and bay leaf. Cover with cold water, place over a medium–low heat and simmer for 50–60 minutes, or until the peas are soft and tender. Drain.
  4. To serve, remove the lamb from the oven, cover loosely with foil and stand for 10 minutes. Toss all of the salad ingredients together and season well with salt and freshly ground black pepper. Use a carving fork and knife to slice or pull the lamb from the bone and serve with the salad.

Lyndey’s note

  • You could use a shoulder of lamb in place of the leg, if you prefer.

    A can of drained and rinsed butter beans or chickpeas can be used instead of the black-eyed peas.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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