Forgo the Sunday roast and enjoy succulent spring lamb in this easy and delicious Greek salad. Perfect for a light evening meal.
1 large lemon, finely grated rind
2 tsp dried Greek oregano
2 tsp sea salt flakes
1 tsp black peppercorns
1 shoulder of lamb
2 tsp olive oil
1 baby cos lettuce, leaves removed
4 tomatoes, cut into wedges
2 Lebanese cucumbers, trimmed,
150g feta, cut into cubes
extra-virgin olive oil, to serve
2 tbsp oregano sprigs, to serve
Preheat oven to 200˚C. Combine lemon rind, oregano, salt and black peppercorns in a mortar and pestle until mixture is finely ground. Place shoulder of lamb into a roasting pan. Rub oil onto lamb. Sprinkle with lemon mixture. Roast for 1½-2 hours or until meat is very tender. When cool enough to handle, remove meat from bone and slice or shred.
Place cos leaves onto a serving platter. Top with tomatoes, cucumber, feta and lamb. Drizzle with oil and sprinkle with oregano sprigs. Serve.