2poundspotatoesabout 4 large russet potatoes, peeled and cut into wedges
1largelemon
¼cupolive oil
1largetomatoroughly cut
Instructions
Juice and zest lemon and combine with garlic, red pepper flakes, olive oil, oregano, thyme, salt and pepper in a shallow bowl or storage bag. Add lamb and marinate at least 30 minutes, up to overnight.
2 pounds lamb stew meat, 4 cloves garlic, ¼ teaspoon red pepper flakes, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup olive oil, 1 large lemon
When ready to cook preheat oven to 325 degrees Fahrenheit and line a large baking dish with parchment paper.
Place potato wedges on parchment and top with seasoned lamb, pouring all extra marinade over potatoes and lamb.
2 pounds potatoes
Top with tomato, wine and feta cheese.
¼ cup white wine, 1 large tomato, 8 ounces feta cheese
Cover with parchment paper, folding to seal. Adding a piece of aluminum foil to seal, if necessary.
Place in a preheated 325 degree oven to roast. After 1 ½ hours, open parchment to check if lamb is fork tender. If not, cover and continue baking for 30 more minutes before checking again.
Once tender remove parchment and increase heat to 400 degrees Fahrenheit. Continue roasting until potatoes and lamb are golden brown and feta is bubbly, about 10-15 minutes longer.
Finish with a squeeze of fresh lemon juice and garnish with fresh herbs, if available.
Serve with additional lemon wedges, warm flatbread, and grainy mustard if desired.