Slow Roast Lamb Shoulder

This slow-cooked lamb will be the most tender, incredibly flavoursome roast you’ve ever had. We love to accompany it with crispy roast potatoes, a Greek salad, tzatziki and lemon wedges, and have included simple recipes for the salad and cucumber yoghurt dip below.

To make a delicious Greek salad lay sliced cos lettuce, cucumbers, cherry tomatoes, capsicums, red onions and black olives onto a serving dish. Sprinkle over crumbled feta cheese, dill sprigs, sliced mint leaves and a little dried oregano, and dress with olive oil, lemon juice or red wine vinegar, salt and pepper.

Whip up an easy tzatziki by grating one Lebanese cucumber and squeezing it very dry. Mix it in a small bowl with 1 cup of sheep’s or thick Greek yoghurt, 2 tablespoons each of chopped dill and mint leaves, 2 tablespoons olive oil, 1 crushed garlic clove, a squeeze of lemon juice and salt and pepper to taste.

Slow Roast Lamb Shoulder

5 from 2 votes

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Course Main Dish

Cuisine Greek

Servings 6 people

Ingredients

  

• 1/2 cup finely chopped fresh rosemary leaves
• 3 tbsp dried oregano , dried
• 6 cloves garlic , crushed
• 2 tsp salt
• 2 tsp pepper
• 5 tbsp olive oil
• 2 kg organic boneless lamb shoulder
• 1/3 cup red wine vinegar , or lemon juice
• 2/3 cup water
• 1 lemon , cut into wedges

Instructions

 

• Preheat oven to 220C.
• Make a marinade by mixing the rosemary, oregano, garlic, salt, pepper and olive oil together. Rub this paste all over the lamb shoulder and set aside for 30 minutes at room temperature. You could also marinate the lamb in the fridge for a few hours or even overnight. Just make sure you bring the lamb to room temperature for half an hour before cooking.
• Lay the lamb shoulder in a large baking dish and pour the vinegar or lemon juice and water around it. Cover the baking dish with baking paper and foil or with a tight-fitting lid.
• Put the lamb into the oven and immediately reduce the temperature. You can cook the lamb at 120C for 6 hours or at 160C for 3 hours. Check the baking dish once or twice during the cooking period, adding a little more water if necessary.
• Take the lamb out of the oven. Increase the temperature to 200C and change to grill function. Grill the lamb for for 3-5 minutes each side until brown and crispy.
• Break the lamb into large pieces and serve on a platter accompanied with roast potatoes, tzatziki, a Greek salad and lemon wedges.
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