Greek, Japanese and Mexican Fusion
Recipe: #37091
June 09, 2021
Categories: Side Dishes, Lamb/Mutton, Cheese, Feta, Tomato Game/Sports Day, Oven Bake, No Eggs, Fresh Tomatoes, more
"An Adam Liaw, Australian Masterchef winner, easy fusion dinner party."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (898.4 g)
- Calories 2031.7
- Total Fat - 50.4 g
- Saturated Fat - 19.3 g
- Cholesterol - 122.5 mg
- Sodium - 828 mg
- Total Carbohydrate - 335.1 g
- Dietary Fiber - 41.2 g
- Sugars - 8.7 g
- Protein - 80.5 g
- Calcium - 433.4 mg
- Iron - 17.3 mg
- Vitamin C - 84.5 mg
- Thiamin - 2.3 mg
Step by Step Method
Step 1
Season the lamb shoulder well with salt and pepper and rub with the olive oil, lemon juice and dried oregano and place in a dish, cover with a lid or aluminium foil and refrigerate overnight if time permits.
Step 2
Preheat the oven to 175ºC.
Step 3
Scatter the onions and garlic in a baking dish with a lip or lid and add 250 ml (1 cup) water and place the lamb on top, cover tightly with foil or a lid and roast for 4 hours or until meltingly tender, removing the foil or lid in the last hour of cooking to brown the lamb and onions.
Step 4
For the mint sauce, combine the ingredients together and allow to stand for 10 minutes before serving.
Step 5
For the horiatiki salsa, place all the ingredients in a bowl except the feta and oregano and season well and toss to combine, then crumble over the feta and scatter with oregano.
Step 6
Wrap the tortillas in foil in stacks of 6 (or brown baking paper secured with string if you want to look fancy) and heat in the oven for 20 minutes.
Step 7
To serve, transfer the lamb to a serving dish and pour over the onions, garlic and cooking juices and serve with the onion, salsa, mint sauce, tortillas and tzatziki and everyone can build their own taco and enjoy.
Tips
No special items needed.
0 Reviews
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