Eight-hour lamb with Persian feta from What Katie Ate: Recipes and Other Bits and Bobs by Katie Quinn Davies

  • basil
  • lemons
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  • EYB Comments

    Can substitute soft goat cheese for Persian feta cheese. Publisher correction: "The halved garlic bulbs should be placed in the roasting tin at the beginning, along with the onions and rosemary."

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato garlic gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soft goat cheese for Persian feta cheese. Publisher correction: "The halved garlic bulbs should be placed in the roasting tin at the beginning, along with the onions and rosemary."

  • j_h on March 19, 2016

    The dressing thickens slightly if it sits so if you make it early, make it a little bit thinner

  • Fiona on February 10, 2013

    I've done this dish twice and both times it has turned out really well. I've made it for a family dinner without the feta, there wasn't a scrap left on the plate and for a party dish at Christmas with the feta and got great feedback. The hard part is making sure you leave yourself enough time to get the 8 hours cooking time in.

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