Ingredients

• 50g/1¾oz butter
• softened
• 1 tsp dried oregano
• 1 unwaxed lemon
• finely grated zest only
• 2 garlic cloves
• finely chopped
• salt
• 1 x approx 2kg/4lb 8oz lamb shoulder
• 100g/3½oz feta
• to serve
• olive oil
• for frying
• 1 onion
• roughly chopped
• 1 head garlic
• halved
• 200g/7oz green beans
• cut into thirds
• 3 globe artichokes
• prepared and quartered
• 150ml/5fl oz dry white wine
• 2 aubergines
• diced
• 300g/10½oz okra
• 2 courgettes
• diced
• 400g tin chopped tomatoes
• 150g/5½oz chard
• rocket and spinach mix
• 2 tbsp roughly chopped fresh oregano

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Mix together the butter
• oregano
• lemon zest
• garlic and salt in a bowl. Make small incisions all over the lamb and rub the butter into the flesh. Put it in a roasting tray and roast for 4–5 hours
• depending on weight of the shoulder
• or until the juices run clear.
• To make the braised vegetables
• heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook until soft. Add the green beans and artichokes
• pour in the wine and simmer for 10–15 minutes. Add the aubergines
• okra and courgettes
• then the tomatoes. Simmer for 30 minutes
• then stir in the chard
• rocket
• spinach and oregano.
• Serve the lamb with the braised vegetables and crumble the feta over the top.