Slow-Roasted Lamb with Feta, Peppers and Dill


1 x 1.8-2kg shoulder of lamb on the bone, or two half shoulders
12-16 shallots, peeled and halved
2 bulbs garlic, halved widthways
2 tbsp coriander seeds
Olive oil
200ml white wine
500ml chicken stock
750g small new or Anya potatoes, halved
3 sweet pointed peppers, halved, deseeded and sliced chunkily
3 tbsp clear honey
200g feta, crumbled
25g dill, roughly chopped
zest of 1 lemon
1 x jar harissa paste or other chilli sauce, to serve


Preheat the oven to 150°C, fan 130°C, gas 2. Put the lamb in a large roasting tin with the shallots and garlic halves. Toast the coriander seeds in a small frying pan until fragrant, then crush using a pestle and mortar. Rub into the lamb with some salt and pepper, then drizzle the meat generously with oil. Pour in the wine and stock and cover the tin with foil. Bake for 2½ hours.

Remove the foil, add the potatoes and peppers to the tin and drizzle the honey over the lamb. Return to the oven, covered, for a further 1½-1¾ hours, or until the potatoes and lamb are tender. Transfer the lamb to a board. With a slotted spoon, transfer the garlic, shallots, potatoes and peppers to a warm platter. Cover to keep warm.

Put the roasting tin over direct heat on the hob and bubble to reduce the juices to about 600ml. Tip into a jug and skim off the excess fat from the top, then briefly reheat in the tin and season to taste.

Carve the lamb into chunks and layer with the vegetables, feta, dill and lemon zest on the platter. Serve with harissa.