Feed a crowd with Curtis’ comforting slow cooked shoulder of lamb. It’s served with an easy lemon yoghurt sauce to balance out the meat’s richness.
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To make the lemon yoghurt sauce, in a small bowl, whisk the yoghurt, lemon juice, oil and garlic. Season. Cover and place in the fridge.
Position a rack in the centre of the oven and preheat oven to 150°C. In a small bowl, combine the oil, lemon rind, garlic, oregano, salt and pepper. Rub the oil mixture into the lamb and place in a 23cm x 33cm roasting pan. Pour 1/2 cup (125ml) water around lamb in pan.
Cover the pan tightly with foil and roast for 3 1/2 hours or until the lamb is tender and falling off the bone. Uncover and roast for a further 45 mins or until the top of the lamb is caramelised and very tender. Set aside for 15 mins to rest.
Transfer the lamb to a serving platter and serve with the lemon yoghurt sauce.
Serve with oregano leaves and lemon wedges
COOK. STORE. SAVE.
Clever storage: Place any leftover lemon yoghurt sauce from this recipe in an airtight container in the fridge. Serve it with curries, veggie fritters and grilled fish.
Use it up: Enjoy the leftover oregano in a Garlic and Oregano Steak with Olive Peperonata.