Ingredients
Lamb
- 1.5 kg lamb shoulder, bone in, fat trimmed.
- 1/4 cup beef stock/water (omit if using oven).
- 5-6 cloves garlic.
- 4-5 sprigs fresh oregano (or 1 tablespoon dried).
- 1/4 cup olive oil.
- sea salt and freshly ground black pepper.
- 2 brown onions, finely sliced.
- 1/2 lemon, to serve.
Green Salad
- 8 cups dark leafy greens (like silver beet and baby spinach).
- 100 g Greek feta, cubed.
- juice of half a lemon.
- 1/3 cup Kalamata oilves.
- 1/4 cup olive oil.
Minted Yoghurt
- 1 cup full-fat Greek Yoghurt.
- 1/2 cup mint, finely chopped.
- sea salt and freshly ground black pepper, to taste.
Directions
- Preparing the lamb:
1. Preheat oven to 180 degrees celcius, if you're using it. Cut approximately 20 x 1cm slits all over the lamb shoulder. Poke garlic and oregano into the slits. Drizzle olive oil, salt and pepper over meat and rub until coated.
2. Heat a large frypan on a medium-high heat. Sear lamb shoulder on both sides until it starts to brown (about 10 minutes). This will get the cooking process going. (You can skip this step if you're time poor).
Cooking in the oven: Place seared lamb shoulder in a large, deep roasting tray, drizzle with extra olive oil. Cook in the oven for 2-3 hours. Scatter onions around the edge and cook for a further hour or until lamb falls away from the bone. Cover with foil towards the end of cooking process if meat begins to dry out.
Cooking in the slow cooker: Lay onions in the base of a slow cooker insert. Place lamb shoulder on top. Pour over stock. Cover and cook on low for 8-9 hours or high for 4-5.
3. Meanwhile combine salad ingredients in a bowl. Toss to coat. Combine yoghurt ingredients in a small bowl. Serve lamb with salad and yoghurt and a squeeze of fresh lemon juice.
This Greek Lamb Shoulder is melt-in-your-mouth delicious! Enjoy it on a warm day with a light green salad or cook it up on a Sunday night and you'll be stocked with leftovers for the week.
Ingredients
Lamb
- 1.5 kg lamb shoulder, bone in, fat trimmed.
- 1/4 cup beef stock/water (omit if using oven).
- 5-6 cloves garlic.
- 4-5 sprigs fresh oregano (or 1 tablespoon dried).
- 1/4 cup olive oil.
- sea salt and freshly ground black pepper.
- 2 brown onions, finely sliced.
- 1/2 lemon, to serve.
Green Salad
- 8 cups dark leafy greens (like silver beet and baby spinach).
- 100 g Greek feta, cubed.
- juice of half a lemon.
- 1/3 cup Kalamata oilves.
- 1/4 cup olive oil.
Minted Yoghurt
- 1 cup full-fat Greek Yoghurt.
- 1/2 cup mint, finely chopped.
- sea salt and freshly ground black pepper, to taste.
Directions
- Preparing the lamb:
1. Preheat oven to 180 degrees celcius, if you're using it. Cut approximately 20 x 1cm slits all over the lamb shoulder. Poke garlic and oregano into the slits. Drizzle olive oil, salt and pepper over meat and rub until coated.
2. Heat a large frypan on a medium-high heat. Sear lamb shoulder on both sides until it starts to brown (about 10 minutes). This will get the cooking process going. (You can skip this step if you're time poor).
Cooking in the oven: Place seared lamb shoulder in a large, deep roasting tray, drizzle with extra olive oil. Cook in the oven for 2-3 hours. Scatter onions around the edge and cook for a further hour or until lamb falls away from the bone. Cover with foil towards the end of cooking process if meat begins to dry out.
Cooking in the slow cooker: Lay onions in the base of a slow cooker insert. Place lamb shoulder on top. Pour over stock. Cover and cook on low for 8-9 hours or high for 4-5.
3. Meanwhile combine salad ingredients in a bowl. Toss to coat. Combine yoghurt ingredients in a small bowl. Serve lamb with salad and yoghurt and a squeeze of fresh lemon juice.