Slow Cooked Lamb Shoulder with Beetroot and Feta Cream

bhg.com.au

Lisa

2 Tbsp olive oil

¼ cup finely chopped rosemary

¼ cup finely chopped oregano

3 tsp fennel seeds

5 cloves garlic, crushed

2.4kg bone-in lamb shoulder

Sea-salt flakes and freshly ground black pepper, to season

2 red onions, cut into thick wedges

1 cup dry white wine

1 cup water

1 cup chicken stock

Mint leaves and mixed salad leaves, to serve

Pickled beetroot

1 large beetroot bulb (approx. 350g), peeled, coarsely shredded

1 cup red wine vinegar

⅓ cup firmly packed brown sugar

1 tsp fennel seeds

1 tsp sea-salt flakes

½ tsp chilli flakes

Feta cream (makes 1½ cups)

200g smooth feta, broken into pieces

2 Tbsp olive oil

2 Tbsp lemon juice

1 clove garlic, crushed

½ cup Greek-style yoghurt

Directions at bhg.com.au

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