Greek, Japanese and Mexican Fusion

8
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"An Adam Liaw, Australian Masterchef winner, easy fusion dinner party."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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