Slow Roast Lamb shoulder with Greek Herbs
You don’t need lots of ingredients to transform a dish. This slow roast lamb shoulder is a classic example how tasty and delicious a meal can be with some simple greek herbs and lemon juice.
It’s well worth asking your butcher to butterfly your lamb and spend an extra 5 minutes flavour bombing it inside and out. You will get a succulent roast lamb and that is easy to carve.
Make a paste with herbs and lemon juice, using 3/4 of the spice mix for the inside of the lamb and the other 1/4 for the outside.
Roll the lamb and tie up using cooking string. No need to add any stock or oil as you will get enough juice from slow roasting the lamb. This took 6 hours at 110°C.
Serve with roast baked potatoes or steamed vegetables.
Ingredients
1.2 to 1.5 kilo of lamb shoulder butterflied
1 tsp celtic sea salt
½ teaspoon garlic powder
1 tsp each of organic Greek dried oregano, Greek dried thyme and sumac
Juice of 1 lemon
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Method
1. Pre-heat oven to 110ºC.
2. In a bowl mix the herbs and spices with juice to form a paste.
3. Use 3/4 of the paste and cover the inside of the lamb. Roll the lamb and secure tightly with cooking string.
4. Then add the last ¼ of mixture to the outside of the lamb.
5. Place lamb in a dutch oven with lid on and cook for 6 hours.
6. Meat should easily fall off when inserting a fork. Serve with roast potatoes and your favourite vegetables.
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