this is the perfect dish for a hot sunny day when you really don’t want to have to put too much effort into knocking up something delicious. it was inspired by a picture i saw in a magazine and is very simple to make.
slow roasted lamb is the starting point – i used neck (which has the advantage of being cheap) which was roasted with onions, garlic, lemon and herbs. having said that, i have plans to repeat this dish next weekend, when our house has filled up with olympic visitors, using a shoulder of lamb. you can also use leftovers – just wrap them in foil and warm them in the oven, i don’t think the meat needs to be particularly hot.
about 40 minutes before the meat is ready and you want to eat, put a tray of chunked mediterranean vegetables into the oven – aubergines, courgettes, tomatoes, peppers, fennel were my choices. season with salt, pepper and a few chilli flakes plus the juice of a lemon (add the lemon to the tray as well, sliced into centimetre pieces – it will caramelise and add a lovely flavour) and olive oil.
once everything is ready i piled the vegetables onto a serving platter, topped with the lamb (take it off the bone if you use a leg or shoulder), plus crumbled feta cheese, grated lemon zest and some shredded mint and/or basil. serve with a green salad, some hummus and flat breads, for scooping everything up.