Slow cooked Greek lamb

8
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

lean easy carve lamb shoulder

520 g, (Buy 650g) fat trimmed, cut into 5cm pieces

potato, desiree, peeled, raw

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.

Notes

SERVING SUGGESTION: Greek salad made from 1 chopped Lebanese cucumber, 1 chopped red capsicum, 1/2 coarsely shredded iceberg lettuce and 1 thinly sliced small red onion. Sprinkle with 1 tsp dried oregano and drizzle with 1 1/2 tbs each of extra-virgin olive oil and red wine vinegar.

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