Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs
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.
Preparation time: 20 minutes
Cooking time: 3-4 hours + 10 minutes resting
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
- 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.
- 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.
- 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.
- 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.
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