Going Greek!
Ingredients
Greek Slow Cooked Shoulder of Lamb with Roasted Potatoes & Red Peppers
• 1 lemon
• 1 garlic bulb, peeled
• 3 dried bay leaves
• A small bunch of fresh oregano, or 2-3 tsp dried oregano
• 3 tbsp olive oil, plus extra for drizzling
• 3 trimmed racks of lamb (6-8 cutlets)
• 3 red onions, peeled and cut into wedges
• 1.5kg medium potatoes, cut into wedges
• 2 red peppers, deseeded and cut into 2cm pieces
• 4 large vine tomatoes, cut into chunks
• 1 cinnamon stick
• Sea salt and black pepper
• 250ml chicken or lamb stock
• A small handful of fresh parsley and mint leaves, finely chopped
Preheat the oven to 200°C/180°C fan
Courgette and feta fritters with tzatziki
• Medium courgettes, trimmed
• Sea salt flakes
• 4 spring onions, finely chopped
• 150g feta cheese, crumbled
• A small handful of dill, chopped
• A small handful of parsley, chopped
• A good grating of nutmeg
• 1 tsp ground coriander
• 2 eggs, beaten
• 100g self-raising flour
• Finely grated zest of 1 lemon
• Freshly ground black pepper
• Borderfields Gold Cold Pressed Rapeseed Oil, for frying
For the yoghurt:
• ½ cucumber, deseeded
• 200ml Greek yoghurt
• 1 garlic clove, crushed
• A small handful of mint leaves, chopped
Words by:
Rachel Green
Featured in:
April 2026
Rachel Green offers recipes for a Mediterranean-style feast to enjoy this Easter holiday.
GREEK SLOW COOKED SHOULDER OF LAMB WITH ROASTED POTATOES & RED PEPPERS
Start by making the marinade. Zest the lemon into a pestle and mortar along with the garlic, bay and oregano. Give it a good bash to split the garlic and bruise the zest and herbs. Transfer to a roasting tin, squeeze in the juice of the lemon and add 3 tablespoons of olive oil. Put the lamb into the marinade and rub all over, Leave to marinate for at least an hour, or preferably overnight in the fridge.
When you are ready to cook, preheat your oven to 180˚C. Lay a piece of baking parchment into a large deep roasting tray. Add the onions, potatoes, peppers, tomatoes, cinnamon stick and extra oregano to the tray. Drizzle over lots of olive oil, season with some sea salt and black pepper and mix well. Tip in the stock. Transfer to the oven and roast the vegetables for 45-50 minutes until the potatoes are just tender, basting several times. Remove from the oven and then add the racks of lamb along with the rest of the marinade, season the meat and place back in the oven for 20-25 minutes – longer for well cooked. Remove from the oven and allow to rest for 5 minutes.
Serve the lamb and vegetables on a warm dish with some of the roasting juices. Scatter over the herbs and serve with some tzatziki and a Greek salad.
COURGETTE & FETA FRITTERS WITH TZATZIKI
Coarsely grate the courgettes into a colander, toss with a little sea salt and leave to drain for 30 minutes to an hour. Squeeze thoroughly and transfer to a large mixing bowl. Add the spring onions, feta, dill, parsley, nutmeg, ground coriander, eggs, flour and lemon zest. Season and mix well together.
To make the tzatziki, coarsely grate the cucumber into a colander, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yoghurt, garlic and mint, and mix well.
Put a generous amount of Borderfields Gold Cold Pressed Rapeseed Oil in a frying pan and place over a medium heat. When the pan is hot, add spoonfuls of the batter to the pan and flatten slightly. Cook for 3 minutes on either side until golden brown and repeat with the remaining mixture. Drain the fritters on some kitchen towel.
Serve immediately with the tzatziki.
www.borderfields.co.uk
www.rachel-green.co.uk
www.michaelpowell.com
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