Preparation: 10 minutes + 30 minutes marinating
Cooking: 2 hours 15 minutes
Total: 2 hours 25 minutes + 30 minutes marinating
3 cloves garlic, crushed
1½ tbsp dried oregano
1 tbsp dried rosemary
3 tsp sea-salt flakes
2 tsp whole black peppercorns
1.4kg boneless lamb shoulder, excess fat trimmed
½ cup dry white wine
Greek feta, crumbled, to serve
Preheat lidded barbecue to low (160°C). Put garlic, oregano, rosemary, salt and peppercorns in a small bowl and stir to combine. Put lamb in a foil oven tray. Spoon over garlic mixture and use your hands to massage all over lamb. Set aside for 30 minutes.
Add wine to tray and cover lamb with foil. Cook, with lid closed, for 2 hours or until meat is very tender. Remove from barbecue.
Increase heat to high. Remove lamb from tray, reserving juices in tray, and cook lamb on barbecue hotplate for 5 minutes on each side or until browned and slightly crispy.
Cover lamb loosely with foil and set aside to rest for 10 minutes. Meanwhile, return oven tray to hotplate and bring juices to the boil. Simmer for 5 minutes or until reduced by half.
Slice lamb and spoon over most of the juices. Serve scattered with feta, with remaining juice