Greek Baked Lamb With Feta

• -1 None Greek Baked Lamb with Feta
• 1 (3 1/3 lb) lamb shoulder, on the bone
• 6 cloves garlic, 3 sliced, 3 minced
• 1 tbsp roughly chopped fresh oregano leaves
• 1/2 cup olive oil
• 2 None lemons, zested and juiced
• 1 tbsp dried mint leaves
• 7 oz feta cheese
• None None Greek Salad
• 2 None tomatoes, cut into wedges
• 4 None baby cucumbers, cut into chunks
• 1 None small red onion, finely sliced
• 2 tbsp fresh mint leaves
• 1 tbsp extra-virgin olive oil
• None None lemon wedges, to serve

1. Using a small sharp knife, make small incisions in the lamb. Stuff with sliced garlic.
2. Combine oregano, olive oil, lemon zest, lemon juice, mint and minced garlic. Coat lamb in marinade mixture, cover and refrigerate overnight.
3. Preheat oven to 325u0b0F. Line a roasting pan with baking paper. Transfer lamb to pan and cover with foil. Bake for 3 hours. Remove foil and bake, uncovered, for another 30 mins.
4. Crumble feta over lamb. Return to oven and bake for another 25-30 mins, or until feta is golden brown. Cover loosely with foil and let rest for 15 mins before carving.
5. Meanwhile, to make the Greek salad, combine tomatoes, cucumbers, onion, mint and olive oil in a large serving bowl. Season to taste.
6. Serve lamb slices with Greek salad and lemon wedges.

lamb shoulder, garlic, oregano, olive oil, lemons, mint leaves, feta cheese, salad, tomatoes, baby cucumbers, red onion, mint, extravirgin olive oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36643 (may not work)