A slow roasted Greek lamb shoulder, boneless or bone-in, with Greek lemon potatoes. Tender, juicy meat with rich flavour.
Serves 6 people.
Cook time: 2 HOURS 45 MINUTES
Lamb shoulder has an abundance of flavour particularly when slow cooked Greek style with lemon infused potatoes. The liquid in which the potatoes cook contributes moist heat and perfects the juicy tenderness of the roast. The lemon acidity cuts through the richness and brightens every bite.
Ingredients
- 1.5 kg lamb shoulder (boneless)*
- 1/4 cup olive oil
- 2 lemons, medium sized, juice of + 1 tsp zest
- 2 shallots (halved)
- 4-6 cloves garlic
- 3-4 sprigs rosemary, leaves removed
- 1 tbsp coarse salt + pinch or two more for the potatoes
- 1 tsp pepper + pinch or two more for the potatoes
- 1kg baby potatoes
- 1 tbsp dried oregano
- 2 cups stock (chicken or vegetable) or water, might use less
Instructions
1. Bring the lamb shoulder to room temperature. Trim any excess fat, but leave a good amount of fat cap on top. Preheat the oven to 220 C.
2. In a suitably sized roasting pan toss the potatoes with olive oil, half the lemon juice, oregano and a bit of salt and pepper.
3. Combine 2 tbsp olive oil, remaining lemon juice, 1 tsp lemon zest, rosemary leaves, salt, pepper, garlic and shallots. Puree using a handheld or counter top blender. (Alternatively mince garlic, shallots and rosemary leaves and combine with the rest of the ingredients). Spread all over the lamb shoulder and place it over the potatoes.
4. Add enough stock or water to cover the potatoes just over halfway. Place in the oven for 10-15 minutes.
5. After 10-15 minutes lower the heat to 150 C and loosely tent the roasting pan with foil. Place back in the oven for 60 minutes. After 60 minutes remove the foil and continue roasting low and slow for another 90 minutes or until desired tenderness is reached. You may baste the lamb shoulder occasionally with the drippings from the pan.
*A bone-in shoulder of the same weight will have less meat so perhaps purchase one closer to 1.3 kg for the same number of servings.
Greek Lamb Roast is all about fork tender meat, not a pink centre. Disregard internal temperature and slow roast until desired tenderness is achieved. A rule of thumb is about 60 minutes per 500grams of lamb shoulder, but this varies based on the size of the meat and whether boneless or bone-in.
