Lamb Stew

Requires some planning as you need to roast it for a couple of hours but super easy to prepare as you just throw everything into the one pot. This is from Dish Magazine #47 with some slight changes.

Ingredients
serves 4
roasting time: 2 1/2 hours

•  1 kilo of boned lamb shoulder, cut into large pieces
• 2 red onions, peeled & cut into wedges
• 6 small waxy potatoes, cut into large pieces
• 2 large tomatoes, quartered
• 1 each of orange & lemon, zest & juice
• 10 cloves of garlic, peeled
• 12 large green olives
• 2 tsp dried oregano (I used fresh thyme since it's abundant in my garden at the moment)
• 1/2 cup dry white wine
• sea salt & freshly ground pepper
• 150 grams feta

Method

1. Preheat oven to 180oC
2. Combine all the ingredients (except feta) in a large roasting dish & season.
3. Cover with lid (or tin foil) and roast for 1 1/2 - 2 hours, turning the lamb every 30 minutes or so.
4. Uncover the lamb & top with feta, spooning some of the juices over the top.
5. Bake uncovered for a further 15-20 minutes or until feta is golden brown. Serve with a salad or steamed broccoli & enjoy!