GREEK LAMB VIA AN AUSSIE SHEEP STA­TION

delicious - - MATT PRESTON -

SERVES 6

“Aus­tralia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story be­hind that jum­buck in Waltz­ing Matilda and the cre­ation of Greece’s kleft­iko lamb are bizarrely sim­i­lar – both are hymns to sheep-steal­ing. Per­haps here we’d call it ‘Klepto Lamb’. This dish is an homage to both tra­di­tions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs?’” Be­gin this recipe around 4 hours ahead.

1 tbs ex­tra vir­gin olive oil 1kg bone­less lamb shoul­der, trimmed,

cut into 5cm pieces 2 onions, chopped 3 oregano sprigs, plus ex­tra 1/ 2 cup

chopped oregano leaves 2 bay leaves

1/ 2 tsp ground cumin 1 tsp smoked pa­prika 400g can chopped toma­toes 11/ 2 cups (280g) orzo or

risoni pasta 250g cherry toma­toes

1/ 2 cup (75g) pit­ted kala­mata olives Finely grated zest of 1/ 2 a lemon and

juice of 2 lemons 2 tsp caster sugar 100g crum­bled feta

Pre­heat the oven to 180°C.

Heat oil in a small flame­proof bak­ing dish over high heat. Sea­son lamb and add to dish. Cook, turn­ing once, for 5 min­utes or un­til browned. Add onion,

“ROAST­ING AND BRAIS­ING IN­GRE­DI­ENTS TO­GETHER CAN BE ADAPTED TO MAK­ING EV­ERY RECIPE EAS­IER WITH FAR LESS WASH­ING UP.”

oregano sprigs, bay leaves, cumin and pa­prika. Pour over toma­toes and cover with foil. Roast for 90 min­utes, un­cover, turn lamb and roast, un­cov­ered, for a fur­ther 30 min­utes or un­til browned.

Add pasta, 1/2 tsp salt flakes and 3 cups (750ml) boil­ing wa­ter. Re-cover with foil and roast for a fur­ther 30 min­utes. Add cherry toma­toes and olives, re-cover with foil and cook for a fur­ther 1 hour or un­til pasta is ten­der.

Mean­while com­bine ex­tra chopped oregano, lemon juice and caster sugar in a bowl. Re­move lamb from oven and crum­ble over feta. Scat­ter with lemon zest and dress with oregano mixture to serve.

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