Yiota's Famous Greek Lamb Shoulder

Yiota's Famous Greek Lamb Shoulder

Greek Lamb Shoulder Recipe

Ingredients:

  • 1.5 kg bone-in lamb shoulder
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 lemon, zested and juiced
  • 1/2 cup dry white wine
  • 1 tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt and pepper, to taste
  • 1 large onion, sliced
  • 3 medium potatoes, peeled and cut into wedges
  • Fresh parsley, chopped (for garnish)
  • Method:

Preheat the oven:
Preheat your oven to 180°C (350°F).

Prepare the lamb:
Pat the lamb shoulder dry with paper towels. This helps the marinade to stick better and promotes even browning.

Make the marinade:
In a small bowl, combine the minced garlic, olive oil, oregano, rosemary, lemon zest, lemon juice, white wine, red wine vinegar, cumin, coriander, salt, and pepper. Mix well to form a paste.

Marinate the lamb:
Rub the marinade all over the lamb shoulder, ensuring it's evenly coated. If you have time, allow the lamb to marinate for at least 1 hour, or even overnight in the fridge for extra flavour.

Prepare the vegetables:
Spread the sliced onion and potato wedges evenly in the base of a large roasting tray.

Roast the lamb:
Place the marinated lamb shoulder on top of the vegetables. Pour a small amount of water (about 1/4 cup) into the tray to help with the cooking. Cover the tray with foil.

Cook the lamb:
Roast in the preheated oven for 2 to 2.5 hours, or until the lamb is tender and falling off the bone. About halfway through, you can uncover the lamb to allow it to brown, if you prefer a crispier exterior.

Serve:
Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before carving. Serve the lamb with the roasted potatoes and onions from the tray. Garnish with fresh parsley.

Enjoy your Greek-style lamb shoulder with a side of Greek salad or some tzatziki!