Coles

  1. Home
  2. Recipes and inspiration
  3. Curtis Stone’s Slow-cooked lamb shoulder with lemon and oregano

Curtis Stone’s Slow-cooked lamb shoulder with lemon and oregano

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein

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. 

  • Serves6
  • Cook time4 hour 30 minutes
  • Prep time15 minutes, + 15 mins resting time
Curtis Stone’s Slow-cooked lamb shoulder with lemon and oregano

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil
  • 2 lemons, rind finely grated
  • 2 garlic cloves, crushed
  • 2 tbs chopped oregano
  • 1 tbs sea salt flakes
  • 2 tsp freshly ground black pepper
  • 2kg Coles Australian Lamb Shoulder Roast Bone In

Lemon yoghurt sauce

  • 1 1/2 cups (420g) Greek-style yoghurt
  • 1/4 cup (60ml) lemon juice
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, crushed

Nutritional information

Per serve: Energy: 2760kJ/660 Cals (32%), Protein: 47g (94%), Fat: 50g (71%), Sat Fat: 18g (75%), Sodium: 1667mg (83%), Carb: 6g (2%), Sugar: 5g (6%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Transfer the lamb to a serving platter and serve with the lemon yoghurt sauce.

Recipe tip

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.