Feed a crowd and fall in love with the flavours of the Mediterranean with this juicy, tender and succulent recipe for roasted Greek lamb shoulder.
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Preheat oven to 150°C. Combine the oil, lemon rind and juice, garlic, oregano and lemon pepper in a medium bowl.
Place the lamb in a roasting pan. Use a small sharp knife to pierce the lamb several times all over. Rub oil mixture all over lamb. Drizzle stock and wine around lamb. Cover with foil.
Transfer to the oven and cook for 3 1/2 hours. Arrange the onion and garlic halves around lamb. Baste with pan juices. Cover with foil. Bake for 40 mins then uncover, add olives and bake for a further 20 mins or until lamb is lightly caramelised and almost falling off the bone. Sprinkle with oregano sprigs. Serve with roast potatoes, eggplant and capsicum, and lemon wedges.
Celebrate Christmas, Easter, birthdays and more with this recipe for tender, melt-in-your-mouth Greek-style slow cooked Greek lamb. The succulent Mediterranean flavours of roasting lamb low and slow, paired with simple ingredients – think garlic, lemon and oregano – makes this an irresistible showstopper that’s perfect for a feast, with succulent and juicy meat that falls off the bone.
Slow roasting lamb shoulder is a staple in Greek cooking. Attempting slow cooked lamb shoulder Greek-style for the first time? It’s surprisingly simple once you know how and have all the essential components. When it comes to bone in or out, we recommend choosing bone-in lamb shoulder versus boneless. Leaving the bone in creates richer flavour when it’s cooked on a low heat and slow. It’s also why tougher cuts of meat like lamb shoulder benefit from this type of cooking technique, as it results in tender and moist meat.
The magic of this dish happens in the last 20 minutes of cooking. To achieve the perfect crust on Greek slow cooked lamb, cook the shoulder uncovered to allow the meat to caramelise, resulting in a slightly golden and crispy crust.
Keen to marinate a roast lamb? Try this maple and bourbon recipe. For a more intense flavour, marinate the lamb in the maple syrup mixture in the fridge for up to 24 hours, then bring to room temperature before cooking. For the perfect recipe for your next Sunday roast, marinate a lamb shoulder in this mouth-watering beer glaze seasoned with herbs and garlic.
To complete your feast, serve your slow cooked Greek lamb shoulder with classic Mediterranean side dishes. Made with just a few simple ingredients, this classic homemade tzatziki is packed with fresh flavours and is a must-have addition to any Greek-inspired meal. Golden roast potatoes, eggplant and capsicum, and pita bread are also perfect partners. The freshness from the yoghurt dip, the earthy roast vegetables and warm pita bread perfectly complement the rich flavours of Greek roast lamb. The meat from the lamb should be tender enough that you won’t need a carving knife – simply shred with two forks and enjoy!