Perfect Lamb Shoulder

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Bonnie

subheading: LAMB:

1.5 to 1.8 kg lamb shoulder, bone-in (see note 1)

2 tsp salt

1 tsp cracked black pepper

2 tbsp olive oil

Juice of ½ lemon

1 tbsp dried oregano

5 to 6 small brown onions, peeled and quartered (or 3 large)

1 garlic bulb, skin on, cut in half horizontally

1 cup water

subheading: GREEK-INSPIRED SALAD:

4 tomatoes, finely diced

2 cucumbers, finely diced

1 red capsicum/bell pepper, finely diced

½ red onion, finely diced

2 tbsp red wine vinegar

2 tbsp olive oil

½ tsp sea salt flakes

¼ cup feta cheese, crumbled, optional

½ tsp dried oregano

subheading: TZATZIKI:

1 small cucumber, grated and excess juice squeezed out

1 tbsp fresh dill, finely chopped

1 tbsp fresh mint, finely chopped

1 cup plain Greek yoghurt

1 tbsp lemon juice

½ tsp garlic, freshly minced

½ tsp salt

subheading: TO SERVE:

24 small flatbreads or tortillas

Lemon wedges

½ handful fresh dill, optional

½ handful fresh mint, optional

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