Slow Cooked Lamb Shoulder with Feta Cream Recipe - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp olive oil
• 1/4 cup finely chopped rosemary
• 1/4 cup finely chopped oregano
• 3 tsp fennel seeds
• 5 cloves garlic, crushed
• 2.4kg bone-in lamb shoulder
• Sea-salt flakes and freshly ground black pepper, to season
• 2 red onions, cut into thick wedges
• 1 cup dry white wine
• 1 cup water
• 1 cup chicken stock
• Mint leaves and mixed salad leaves, to serve
• Pickled beetroot
• 1 large beetroot bulb (approx. 350g), peeled, coarsely shredded
• 1 cup red wine vinegar
• ⅓ cup firmly packed brown sugar
• 1 tsp fennel seeds
• 1 tsp sea-salt flakes
• 1/2 tsp chilli flakes
• Feta cream (makes 1½ cups)
• 200g smooth feta, broken into pieces
• 2 Tbsp lemon juice
• 1 clove garlic, crushed
• 1/2 cup Greek-style yoghurt