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Juicy herbed lamb roast with zucchini-fetta fritters recipe
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Prep Time:
30 minutes
Cook Time:
270 minutes
Total Time:
300 minutes
Tender lamb paired with cheesy fritters for the perfect bite!
Ingredients:
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 5.00 gm paprika
  • 2 Lamb Boneless Shoulder Roast (about 1.3kg each)
  • 18.20 gm extra virgin olive oil
  • 375ml chicken stock
  • 1 head garlic, separated into cloves
  • 125.00 ml chopped dill
  • 125.00 ml chopped mint
  • 125.00 ml chopped flat-leaf parsley
  • 95g yoghurt
  • 700g zucchini, coarsely grated
  • 200g Australian Style Fetta, crumbled
  • 62.50 ml chopped spring onions
  • 1 egg, beaten
  • 75g breadcrumbs
  • 10.00 gm cornflour
  • 72.80 gm olive oil, divided
Instructions:
  • Preheat the oven to 150°C (130°C fan-forced). Combine garlic powder, onion powder, oregano, paprika, 1 tbs sea salt flakes, and 1 tbs freshly ground black pepper in a small bowl. Rub the lamb with oil and coat it evenly with the spice mixture. Spot the lamb, fat-side up, in a 33cm x 23cm roasting pan. Pour the stock into the pan and scatter garlic cloves around the lamb.
  • Seal the lamb with foil and slow-cook for 4 hours until tender. Then, increase the oven temperature to 200°C (180°C fan-forced), remove the foil, and roast the lamb for 30 minutes until the top is golden and crispy, basting with pan juices. Transfer the lamb to a serving platter, loosely cover with foil, and let it rest for 15 minutes before serving.
  • Pour the cooking liquid from the roasting pan into a large jug. Let the fat float to the surface. Skim off and discard as much fat as you can using a spoon. Transfer the cooking liquid to a small saucepan and bring it to a boil over high heat. Simmer until the liquid reduces by half. Take it off the heat, stir in the dill, mint, and parsley, and let it cool slightly for 2 minutes. Whisk in the yogurt and season with salt and pepper.
  • Allow the zucchini and 1 tsp of salt to sit in a medium bowl for 10 minutes to release excess moisture. Afterwards, wrap the zucchini in a clean tea towel, squeeze out the excess moisture, and place it back in the bowl.
  • Combine feta, spring onions, dill, mint, parsley, egg, breadcrumbs, cornflour, salt, and black pepper with zucchini until mixed thoroughly. Shape into 16 equal portions.
  • 1. Heat 2 tablespoons of olive oil in a large, heavy frying pan over medium heat until shimmering. Spoon 8 portions of zucchini mixture into the pan, gently flatten, and fry until each side is golden brown and crispy, about 3-4 minutes per side. 2. Transfer the cooked fritters to a large plate lined with paper towels, season with salt and pepper, and keep warm. 3. Repeat the process with the remaining olive oil and zucchini mixture.
  • Pour half of the yogurt mixture over the lamb, then slice the lamb and serve it with the fritters and the rest of the yogurt mixture.

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