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Slow Roasted Lamb with Feta Mash

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  • Author: Tania Cusack
  • Yield: 4-6 1x


Roasted lamb bursting with pomegranate seeds and middle eastern flavor is easy to create. Rest the meat on top of a bed of mashed potatoes with feta cheese.




  • 2 tablespoons of ground cumin
  • 1 teaspoon smoked paprika
  • 2 cloves garlic
  • 1 teaspoon sumac
  • 3 tablespoons olive oil
  • 1 piece ( ¼ ) preserved lemon (pith removed chopped very fine)+ extra for serving
  • 2 tablespoons fresh oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1.5kg shoulder of lamb (3lb)
  • 500ml chicken (or beef) stock (16.9fl oz)
  • 2 Tablespoons pomegranate molasses

Feta Mashed Potatoes

  • 1 kg peeled chopped potatoes (good mashing ones)
  • 200ml (3/4 cup) milk
  • 150gm (5oz) creamy Danish Feta
  • ½ teaspoon salt (to taste)
  • 2 tablespoons butter

To serve

  • Pomegranate seeds
  • chopped mint and/ coriander
  • Extra preserved lemon


  1. Pre heat oven 150 C/ 300F. Have a heavy oven dish with a lid ready.
  2. Put all of the ingredients except the lamb and stock into a bowl and mix. You should have a nice spice mix that is like a paste. Rub this onto the lamb concentrating on the top.
  3. The flavours are best sealed into the lamb before cooking. Put a fry pan big enough to hold the lamb or the oven dish onto a burner and heat. Add the lamb and sear on all sides. If using a fry pan transfer the meat into the oven dish and add the stock to the pan and scrape off the spices and add to the oven dish with the stock. Put the lid on and braise for 3 hours.(This can be made up to this point and left in the fridge overnight if required, remove fat and continue):
  4. I like to remove the lamb from the sauce and skim off as much fat as you can from the top. Puree the sauce in a blender or with a stick blender so you have a thick sauce. Add the pomegranate molasses and stir testing for salt.
  5. Add the lamb back into the pot. Rewarm on the stove top or pop into the oven at 180 ( 350) for up to 30min without the lid.

Feta Mash

  1. Steam the potatoes till tender.
  2. Warm the milk with the feta till just warm-hot without boiling.
  3. Rice the potatoes then add the butter and spoon in the feta followed by ½ the milk. Stir till combined. There will still be some lumps. Keep adding milk till you have a nice loose mash. Taste for salt and add more if necessary.
  4. Serve the lamb with delicious Feta Mash
  • Category: Main
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