Slow Cooked Lamb With Feta And Parsley Gremolata | Donna Hay

Ingredients

• 12 cloves garlic, unpeeled
• 12 sprigs oregano
• 4 large slices lemon rind
• 1¼ cup (310ml) chicken or vegetable stock
• ¾ cup (180ml) red wine vinegar
• ¼ cup (60g) firmly packed brown sugar
• 1 teaspoon sea salt flakes
• cracked black pepper
• 2kg lamb shoulder, bone in and trimmed
• 2 cups (48g) flat-leaf parsley, chopped
• 1 cup (16g) mint leaves, chopped
• 1 tablespoon finely grated lemon rind
• ½ red onion, finely chopped
• 75g firm feta, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice