Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs

  • Prep Time: 20 minutes
  • Cooking Time: 3-4 hours + 10 minutes resting
  • Servings: 4
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Greek cuisine is rightly famous for cooking lamb on the bone so get ready early and everyone will enjoy this Slow roasted lamb with salad of black-eyed peas & herbs.
The Greek translation is Arní sto fórno psiméni árga may saláta mavromátika kai meróudia.

Ingredients

  • 1.5 kg shoulder of lamb, with shank bone attached
  • ½ cup (125ml) extra virgin olive oil
  • ¼ cup (60ml) wine vinegar
  • 1 tablespoon rigani
  • 1 tablespoon fennel seeds
  • 2 teaspoons sea salt flakes
  • 6 sprigs thyme
  • Freshly ground pepper
  • Salad of black-eyed peas and herbs
  • 1 cup (200g) dried black-eyed peas
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • ½ cup (75g) sliced sundried tomatoes
  • 2 tablespoons capers, roughly chopped
  • ½ cup (75g) seeded Kalamata olives, halved
  • 1 cup flat-leaf parsley leaves
  • 2 tablespoons (40 ml) wine vinegar
  • ¼ cup (60ml) extra virgin olive oil
  • 100g feta, crumbled (optional)
  • Freshly ground pepper and salt

Instructions

  1. Preheat oven to 160°C (140°C fan-forced). Place lamb in roasting dish. Combine oil, vinegar, rigani and fennel. Rub mixture over lamb, sprinkle lamb with salt, thyme sprigs and season well with pepper.
  2. Roast lamb uncovered for 3 hours (it will be meltingly tender) or to 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, add garlic and bay leaf. Cover with cold water, place over a medium to low heat and simmer until peas are soft and tender, about 50-60 minutes. Drain. When cool combine with remaining ingredients.
  4. To serve, remove lamb from oven and stand loosely covered with foil for 10 minutes. Toss all of the salad ingredients together, season well. Use a carving fork and knife to slice or pull lamb from bone, serve with salad.

Notes

Lyndey’s Note: You could use a shoulder of lamb in place of the leg, if you prefer. You could use a can of drained and rinsed butter beans or chick peas in place of the black-eyed peas. Ask the butcher to leave the shank bone attached.

Recipe from Lyndey & Blair’s Taste of Greece.

Photography by: Chris Chen

Related Recipes:
Lamb with Greek Flavours
Greek Lamb with Skordalia

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