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Slow Roasted Lamb Delight with Whipped Herb Feta Recipe

Garlic and herb infused lamb, roasted until falling off the bone. Serve with seasonal veg and whipped herb feta.

Difficulty

Easy

Prep Time

20 minutes

Cooking Time

4 hrs

Serves

Print Recipe

Recipe Ingredients

2 Tbsp SPAR olive oil
Seasoning
2.5kg SPAR Tender & Tasty leg of lamb, bone-in
1 SPAR Freshline onion, quartered
1 SPAR Freshline garlic bulb, cut in half
Bunch of SPAR Freshline thyme
2 sprigs of SPAR Freshline rosemary
2 cups of light lamb or vegetable stock
1 SPAR Freshline lemon

For the Whipped Herb Feta

2 rounds of SPAR feta
1 Tbsp (15ml) SPAR olive oil
½ cup (125ml) SPAR cream
½ cup (125ml) SPAR plain yoghurt
4 sprigs of SPAR Freshline dill

To Serve

¼ cup (60ml) SPAR honey

Recipe Method

Heat the oven to 200 ºC.
Heat the oil over a medium heat in a large pan, season the lamb and sear until well browned.
Add the onion, garlic and herbs into a large casserole dish with a tight-fitting lid. Place the seared lamb on top and pour over the stock.
Cut a piece of baking paper slightly bigger than the circumference of the pot and cover the lamb, pressing down to seal the liquid in, and cover with the lid.
Place the casserole dish in the oven and reduce the heat to 150 ºC.
Slow roast for 4 hours or until the meat is falling off the bone.
Blend all of the whipped herb feta ingredients together just before taking the meat out.
Serve the feta in a bowl drizzled with the honey
Season the lamb with lemon juice and serve with pan juices and whipped feta.