There are two things you can do to really take the pressure off a weeknight dinner: use time to your advantage, and save yourself effort in the kitchen by sharing the labour. In this dish, the oven does most of the cooking, and the family does most of the assembly themselves at the table.
Serves88
Cook time4 hr4 hour
Prep time20 mins20 minutes, + 15 mins resting time\r\n\r\n
+ 15 mins resting time\r\n\r\n
Ingredients
1.5kg lamb shoulder, bone in
Salt, to season
Black pepper, to season
1 tbs olive oil
Juice of 1/2 lemon
1 tsp dried oregano
6 brown onions, quartered
1 garlic bulb, halved horizontally
24 small flour tortillas
2 cups (500g) tzatziki
Mint salsa
1 red onion, very finely diced
1/2 cup loosely packed mint leaves, shredded
1 tbs sugar
2 tsp red wine vinegar
Juice of 1/2 lemon
2 tbs hot water
Salt and black pepper, to season
Greek salad salsa
4 tomatoes, finely diced
2 Lebanese cucumbers, finely diced
1/2 green capsicum, finely diced
2 tsp red wine vinegar
2 tbs olive oil
Salt, to season
150g Greek feta
1/2 tsp dried oregano
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat your oven to 175°C (345°F) conventional.
Step 2
Season the lamb shoulder well with salt and black pepper and rub with the olive oil, lemon juice and dried oregano. Place the onion and garlic in a lidded roasting tin, rest the lamb on top and add a cup (250ml) water. Cover with the lid and roast for 4 hours. Remove the lamb from the oven and leave to rest for about 15 minutes.
Step 3
While the lamb is resting, wrap the tortillas in foil or baking paper in stacks of six and heat in the oven for about 20 minutes.
Step 4
Combine the mint salsa ingredients in a small bowl and allow to stand for 10 minutes before using.
Step 5
For the Greek salad salsa, combine the tomato, cucumber, capsicum, vinegar and olive oil in a bowl. Season well with salt. Crumble the feta over the top and scatter with the oregano.
Step 6
Serve the lamb with the salsas, tortillas and tzatziki.
Tip: An alternative to roasting the lamb for 4 hours at 175°C (345°F) is to roast it for 8 hours at 120°C (250°F) instead. This basically uses your oven as a slow cooker, so you can put the lamb in the oven in the morning to enjoy when you come home.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.
Prep time20 mins20 minutes, + 15 mins resting time\r\n\r\n
+ 15 mins resting time\r\n\r\n
Ingredients
1.5kg lamb shoulder, bone in
Salt, to season
Black pepper, to season
1 tbs olive oil
Juice of 1/2 lemon
1 tsp dried oregano
6 brown onions, quartered
1 garlic bulb, halved horizontally
24 small flour tortillas
2 cups (500g) tzatziki
Mint salsa
1 red onion, very finely diced
1/2 cup loosely packed mint leaves, shredded
1 tbs sugar
2 tsp red wine vinegar
Juice of 1/2 lemon
2 tbs hot water
Salt and black pepper, to season
Greek salad salsa
4 tomatoes, finely diced
2 Lebanese cucumbers, finely diced
1/2 green capsicum, finely diced
2 tsp red wine vinegar
2 tbs olive oil
Salt, to season
150g Greek feta
1/2 tsp dried oregano
Description
There are two things you can do to really take the pressure off a weeknight dinner: use time to your advantage, and save yourself effort in the kitchen by sharing the labour. In this dish, the oven does most of the cooking, and the family does most of the assembly themselves at the table.
Method
Step 1
Heat your oven to 175°C (345°F) conventional.
Step 2
Season the lamb shoulder well with salt and black pepper and rub with the olive oil, lemon juice and dried oregano. Place the onion and garlic in a lidded roasting tin, rest the lamb on top and add a cup (250ml) water. Cover with the lid and roast for 4 hours. Remove the lamb from the oven and leave to rest for about 15 minutes.
Step 3
While the lamb is resting, wrap the tortillas in foil or baking paper in stacks of six and heat in the oven for about 20 minutes.
Step 4
Combine the mint salsa ingredients in a small bowl and allow to stand for 10 minutes before using.
Step 5
For the Greek salad salsa, combine the tomato, cucumber, capsicum, vinegar and olive oil in a bowl. Season well with salt. Crumble the feta over the top and scatter with the oregano.
Step 6
Serve the lamb with the salsas, tortillas and tzatziki.
Tip: An alternative to roasting the lamb for 4 hours at 175°C (345°F) is to roast it for 8 hours at 120°C (250°F) instead. This basically uses your oven as a slow cooker, so you can put the lamb in the oven in the morning to enjoy when you come home.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.
