Slow-Roasted Lamb Shoulder with Feta Salsa Recipe | Food Network UK

Ingredients

• For the lamb
• 120ml extra virgin olive oil
• 1 tsp cumin
• 2 garlic cloves
• 1 lemon
• Salt and pepper
• 1 1/2 kg shoulder of lamb
• For the vegetables
• 1 courgette, diced into 1cm cubes
• 1 red onion, diced into 1cm cubes
• 1 red pepper, de-seeded and diced into 1cm cubes
• 400g tinned chickpeas
• Some extra-virgin olive oil
• For the yoghurt sauce
• 1 mini cucumber (or 1/2 cucumber)
• 500ml Greek yogurt
• 3 tbsp mint, finely chopped
• For the salsa
• 120ml olive oil
• 200g barrel-aged feta cheese
• For the wraps
• 12 tortillas or flat bread
• 200g mixed salad leaves
• Chilli sauce or Harissa