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Roast Marinated Shoulder of Lamb with Freshly Podded Peas with Mint & Marinated Feta

If you're looking for an alternative to a traditional lamb roast, then try this delicious recipe from Todd Heatly


  • Lamb shoulder (deboned should weigh 1.5kg)

  • 6 whole cloves of garlic - no need to chop or peel (for roasting in the pan)

  • 2 tablespoons extra virgin olive oil (extra drizzle for the pan)

  • A glass of white wine

  • 2 tsp. sea salt

  • 2 tsp. black pepper, freshly ground

  • 1 teaspoon fresh marjoram roughly chopped

  • 2 Pieces of rosemary remove stalks and roughly chop

  • 4 Potatoes skin on and cut in wedges

  • 1 lemon cut into 5 slices (discard ends)

  • De Glazing Pan

  • 200ml water

  • 2 tsp. gravy granules

  • Freshly Podded pears with Mint & Marinated Feta

  • 300g podded fresh peas

  • ½ cup roughly ripped mint leaves

  • 250g marinated Persian Feta (Yarra Valley Dairy), drain & retain olive oil

  • 1 lemon (for rind and juice)

  • Drizzle of olive oil (from Feta)


  • 1.

    Rub the meat with salt and pepper, olive oil and Chopped Rosemary and Marjoram

  • 2.

    Place potatoes skin down in pan with a drizzle of olive oil and then pour on the white wine

  • 3.

    Place meat (skin up) in the pan and then arrange the lemon sliced around the meat

  • 4.

    Transfer to the oven and cook for an hour at 180 degrees.

  • 5.

    After first hour, turn over meat, rearrange potatoes and turn temperature down to 140 degrees and cook for a further 1 hours.

  • 6.

    Remove from oven, leave to rest for 15mins

  • De Glazing Pan:

  • 1.

    Place cooking pan on gas hob and turn heat to high (pour out excess oil, but do not discard cooking juices!)

  • 2.

    Mix gravy granules and water, stir well and be sure to remove all lumps

  • 3.

    Pour in gravy mix and with the back of spoon loosen meat and potatoes pieces left from cooking

  • 4.

    Once gravy has thickened strain into jug for service

  • Freshly Podded pears with Mint & Marinated Feta:

  • 1.

    Place peas in bowl with chopped mint and combine

  • 2.

    Crumble over Persian Feta and then shave lemon rind with microplane over top of peas

  • 3.

    Drizzle over feta oil (or fresh oil if you prefer a fruitier taste)

  • 4.

    Squeeze over half a lemon to taste

  • 5.

    If you like your peas warm (never cook!) place in microwave for approx. 2 min (checking often to make sure they do not cook) heat until warm

  • To serve:

  • 1.

    Place Lamb on board or platter and roughly chop with kitchen shears. Place Podded peas and Roast potatoes in bowls on side and squeeze a half of lemon over lamb. Serve with Pan Juice gravy.

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