Do you think people like us cook because we want to be loved?
I was wondering about this as I packed up a whole dinner of Slow roast Lamb, Roast Cauliflower & Walnut with Pomegranate, a Pumpkin grilled Haloumi and Pepita salad and some feta mashed potato, all packed up with perfect bowls and condiments to take to my friends house at Easter. I asked what they were doing and if they’d like dinner before turning up with it all…..and yes I made dessert- a gluten free lemon cheesecake with Raspberries and freeze dried pomegranate seeds.
But when you love cooking the biggest draw card is to share. The opportunity to create a gathering to share food and company. Any one that loves to cook knows this. That’s when it struck me, I cook just as much for me as for the pleasure it brings others, and the creative opportunities it brings to everyday routines. Phew, I’m not looking for attention. I’m just an addict. ( oh my, what’s worse- attention seeking or addicted?) 
So this is the type of dish that is both great to take with you somewhere and an easy, no fuss one to cook. Whether it’s spring where you are or just becoming cold pop it in the oven and don’t forget to look out for the posts with the warm salads to go with it.
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Slow Roasted Lamb with Feta Mash
- Total Time: 230 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender lamb, spiced to perfection, rests on a creamy feta mash. Pomegranate seeds add a jewel-toned burst of flavor.
Ingredients
- 2 tbsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 tsp sumac
- 3 tbsp olive oil
- 1 piece ( 1/4 ) preserved lemon (pith removed chopped very fine)+ extra for serving
- 2 tbsp fresh oregano
- 1 tsp salt
- 0.5 tsp pepper
- 3 lbs (1 kg) shoulder of lamb
- 17 oz (500 ml) chicken (or beef) stock
- 2 tbsp pomegranate molasses
- 2 lbs (1 kg) peeled chopped potatoes
- 3/4 cups (200 ml) milk
- 5 oz (150 gm) creamy Danish Feta
- 0.5 tsp salt
- 2 tbsp butter
- Pomegranate seeds
- chopped mint and coriander
- Extra preserved lemon
Instructions
- Preheat oven to 300°F (150°C). Prepare a heavy oven dish with a lid.
- Combine all ingredients except lamb and stock in a bowl; mix until a paste forms. Rub the paste onto the lamb, concentrating on the top.
- Heat a large frying pan or oven-safe dish. Sear the lamb on all sides. If using a frying pan, transfer the lamb to the oven dish. Add stock to the pan, scrape up any spices, and add to the oven dish with the stock. Cover and braise for 3 hours. (Can be prepared ahead and refrigerated overnight; remove fat before continuing.)
- Remove lamb from sauce and skim off excess fat. Puree the sauce using a blender or immersion blender until thick. Stir in pomegranate molasses and season with salt to taste.
- Return lamb to the pot. Rewarm on the stovetop or in a 350°F (180°C) oven for up to 30 minutes, uncovered.
- Feta Mash
- Steam potatoes until tender.
- Warm milk and feta until just warm, without boiling.
- Rice the potatoes, then add butter and feta, followed by half the milk. Stir to combine. Add remaining milk until a loose mash forms. Season with salt to taste.
- Serve lamb with feta mash.
Notes
- For a richer flavor, marinate the lamb in the spice paste for at least 2 hours, or preferably overnight, before roasting.
- If you don’t have pomegranate molasses, you can substitute with 1 tablespoon of red wine vinegar and 1 teaspoon of sugar.
- To make the feta mash ahead of time, prepare it according to the instructions and store it in the refrigerator, covered, for up to 2 days. Rewarm gently before serving.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
How long does slow roasted lamb actually need in the oven?
Slow roasted lamb typically needs 3 to 4 hours at a low temperature around 300F to 325F, until the meat is tender enough to pull apart easily. The feta mash can be made while the lamb finishes resting.
What cut of lamb works best for slow roasting?
A bone-in lamb shoulder is the classic choice because the fat and connective tissue break down during the long cook, keeping the meat moist. A leg can work but tends to dry out more easily over extended cooking times.
Can I substitute regular mashed potato for the feta mash?
You can, but the feta adds a tangy, salty element that balances the richness of the lamb. If you skip it, consider stirring in a bit of sour cream or crumbled goat cheese to get some of that contrast back.
