Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs - Lyndey Milan

Slow Roasted Lamb with Salad of Black-Eyed Peas & Herbs - Lyndey Milan

www.lyndeymilan.com

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 & h

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Ingredients

  • 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

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