GOOD FOR YOU BECAUSE ... the salad dressing includes Greek Yoghurt which has twice the protein content of other yoghurts
For the Salad
1 shoulder of lamb, it should weigh around 1.5 kg
5 tablespoons marjoram or oregano granules
2.5 tablespoons dried rosemary
2 tablespoon mint
2 tablespoon garlic granules
5 tablespoons extra-virgin olive oil
6 tablespoons freshly squeezed lemon juice
2 red onions peeled washed and sliced
100g watercress washed
2 salad tomatoes washed and sliced into quarters
1/2 cucumber washed and chopped into slices
175g feta cheese
2 spring onions washed and chopped (for garnish)
Pomegranate seeds (for garnish)
2 flatbreads warmed and broken into pieces
For the Dressing
5 tablespoons Greek Yoghurt
1 teaspoon garlic granules
1 teaspoon black pepper
1/4 teaspoon salt
1. Preheat the oven to 160 degrees C.
2. In a small bowl mix together the herbs with the chopped onion. Then, stir in the extra-virgin olive oil and combine. I am using extra-virgin olive oil as with a low smoke point it is perfect to use for slow cooking. The peppery taste will add flavour to the lamb as it cooks.
3. Make four insitions into the lamb and pour into the meat the herbal paste.
4. Place the lamb in a roasting tin; add 180 ml water to the bowl and swirl around to pick-up any remaining herbs. Then, pour over the lamb. The water will contribute to the salad dressing later on in the recipe.
5. Cover the tray with foil and place in the oven for three hours.
6. After three hours, remove the foil and return to the oven for a further twenty minutes. I do this to ensure that the thick herbal paste gains a beautiful colour and ensures that the herbal flavours difuse through the meat.
7. Line a salad bowl with the watercress leaves; they will add a peppery taste to the salad and will work well to reduce the saltiness of the feta cheese creating an almost-perfect blend. Add the chopped tomatoes and cucumber to the salad.
8. Remove the lamb from the oven and carve into pieces. Transfer to the salad bowl, placing on top of the other ingredients. Scatter over the feta cheese to allow it to melt over the sliced lamb.
9. To make the dressing, take four tablespoons of gravy from the baking tray and pour into a small bowl. Stir in the Greek Yoghurt; toss together with the garlic granules and season with salt and pepper. Pour over the salad, scatter over the spring onions and pomegranate seeds as a garnish. Top the salad with the warmed flat breads and serve immediately.