Queensland based FEI dressage rider Emma Flavelle-Watts shares with us her favourite recipe, a slow baked lamb shoulder with whipped feta — perfect for those weekend dinners at home!

Emma spent time in Germany riding many top class horses, and now back in Australia she also has a top horse to ride — the exciting 13-year-old Hosteiner Cabaret C. A true “alpha mare”, Cabaret C is certainly opinionated and can be a little tricky in the competition area, with Emma experiencing both highs and lows at the recent Brisbane CDN. However, they say the tricky horses can often be the best and ultimately the most rewarding!

The same cannot be said in the kitchen; the best meals are those that are simple and straight to the point. Emma’s favourite dish is a slow baked lamb shoulder with whipped feta, which she describes as “a very homely meal perfect for when guests visit!” Preparation time is just 10 minutes, and with it being baked for four and a half hours, there is plenty of time to spend the afternoon chatting with guests while it cooks…. or getting back out on the arena training those tricky horses! Serves eight.

INGREDIENTS

• 1 small whole garlic bulb

• ¼ cup oregano leaves, plus extra to garnish

• 1 ½ tbs thyme leaves

• 2 tsp lemon zest

• 2 tbs lemon juice

• ¼ cup extra virgin olive oil

• 1.8kg lamb shoulder, bone in

• 3 red onions, peeled and thickly sliced

• 1 ½ cups white wine

• 200g crumbed feta

• ½ cup Greek-style yoghurt

METHOD

Step 1
Preheat the oven to 160°C. Peel and crush 2 garlic gloves. Place into a small food processor with oregano, 1 tbs thyme and lemon zest. Process until finely chopped. Add 1 tbs lemon juice and 2 tbs oil and process until combined and smooth. Season.

Step 2
Using a small, sharp knife, make 6-8 small slits in the lamb. Rub herb mixture all over the lamb. Place onion in the base of a large baking dish. Sit lamb on top of onion. Pour wine into pan and add remaining garlic bulb in one piece. Cover pan with foil and bake for 3 hours.

Step 3
Remove foil and transfer garlic to a bowl. Return lamb to oven and cook, uncovered, for a further 1½ hours or until meat is falling off the bone.

Step 4
Meanwhile, process feta and remaining thyme leaves in a small food processor, add yoghurt, and remaining oil and lemon juice, then process until finely chopped. Squeeze roasted garlic pulp into processor, add yoghurt, and remaining oil and lemon juice then process until creamy and smooth. Season with pepper.

Step 5
Rest lamb for 10 minutes. Garnish with extra oregano. Serve with onion and whipped feta. EQ