GREEK LAMB VIA AN AUSSIE SHEEP STATION
“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.