Slow cooked Greek lamb
9
Points®
Total time: 3 hr 10 min • Prep: 10 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
This slow-roasted lamb shoulder is flavoured with garlic, lemon and oregano for a taste of Greece in your own kitchen.
Ingredients
Lamb shoulder roast (easy carve), raw
520 g, (Buy 650g) fat trimmed, cut into 5cm pieces
Red skin potato
400 g, quartered
Garlic
8 clove(s), thickly sliced
Lemon(s)
1 medium, cut into wedges
Olive oil
1 tbs
Dried oregano
1 tsp
Instructions
1
Preheat oven to 140°C. Line a roasting pan with 2 large sheets of baking paper, allowing the paper to extend 5cm over the edges. Place the lamb, potato, garlic, lemon, oil and oregano in the prepared pan. Season with salt and freshly ground black pepper and toss to combine. Fold over the baking paper and pleat the edges to seal. Tie some kitchen string around the parcel to secure. Roast for 2½ hours.
2
Increase oven to 220°C and roast for a further 30 minutes or until the lamb is tender.
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