Greek roasted lamb shoulder.

15/08/20244passionfood

Prep time: 20 minutes

Cook time: 2 hours 30 minutes

Serves: Serve 6

Roasted Greek lamb shoulder is a dish often served at Easter. It’s so easy to make and incredibly delicious.

The dish itself doesn’t require much work, but it does need slow cooking for flavourful, juicy meat that melts in your mouth, along with a creamy and divine sauce. For the herbs, you need nothing complicated: garlic, rosemary, thyme, oregano, and lemon. This blend goes perfectly with lamb and adds wonderful flavour.
You might be wondering why I chose to share this roasted Greek lamb shoulder recipe with you. The answer is simple: we decided to spend our holidays in Greece again, and it was magnificent. A couple of years ago, we spent a few days in Santorini, the jewel of the Cyclades, known for its villages in the colors of the Greek flag, its windmills, and its blue-domed churches, and 11 days in Naxos—oh, Naxos, my favorite island! I talk about it HERE. It was a dream vacation.
Do you know the movie “EAT, PRAY, LOVE” starring Julia Roberts? Well, that’s exactly what we did, but in our own way: BEACH, EAT, SLEEP & REPEAT. It was truly what I needed.
Below are some photos taken during my stay in Santorini.

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Greek roasted lamb shoulder.

15/08/2024 4passionfood

Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Serves: Serve 6

Ingredients :

For the lamb shoulder :

1 lamb shoulder , 2kg
5 cloves of garlic , finely grated using the microplane
1 Tbsp rosemary leaves, finely chopped
1 Tbsp thyme leaves, finely chopped
2 tsp dried oregano
2 Tbsp olive oil
1 organic lemon , half sliced and the other half to serve
250 ml water, You can also chicken or beef broth
salt and black pepper

To season the potatoes:

750 g potatoes , used baby potatoes
2 tsp dried oregano
2 Tbsp olive oil
salt and black pepper

Method :

1)
Take your lamb shoulder out of the refrigerator 1 to 2 hours before cooking so it can reach room temperature.

Preheat your oven to 220°C Fan.

In a baking dish, place the lemon slices and then lay the lamb shoulder on top.
2)
Next, make the marinade by mixing all the ingredients: garlic, rosemary, thyme, oregano, olive oil, pepper, and salt.

Using the tip of a knife, make small cuts into the lamb and insert the marinade into these cuts to flavor the meat. Then, coat the entire shoulder with the remaining marinade.

Drizzle the shoulder with a little olive oil and season with salt and pepper.

Place the dish in the preheated oven at 220°C for 15 minutes to brown the shoulder.

After that, remove it from the oven and lower the temperature to 160°C Fan.

Pour 125ml of boiling water into the bottom of the dish, cover it with parchment paper followed by foil, and return the lamb to the oven for one hour of cooking.
3)
Meanwhile, peel the potatoes and cut them in half lengthwise. Place them in a bowl and add the oregano, olive oil, salt, and pepper.

Take the dish out of the oven, arrange the potatoes around the shoulder, and add the remaining 125 ml of boiling water.

Cover the dish with parchment paper and foil again, then return it to the oven for another hour at 165°C Fan.
4)
After an hour, take the dish out and increase the oven temperature to 180°C Fan. Remove the parchment and foil, put the dish back in the oven, and let it brown and reduce the juices for about 15 minutes.

Serve with lemon wedges, a nice Greek salad or Dakos salad, and some good pita bread to keep with the theme.

The meat is so flavorful and tender, and the juice—oh my gosh, it was so good!

Enjoy !!

Nutrition

Greek roasted lamb shoulder.