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Greek Lamb Shoulder

Name: Greek Lamb Shoulder
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 1.5kg lamb shoulder, bone in, fat trimmed; 1/4 cup Beginners Beef Stock or store-bought stock/water (omit if using oven); 5-6 cloves garlic, sliced; 4-5 sprigs fresh oregano (or 1 tablespoon dried oregano); 1/4 cup olive oil; sea salt and freshly ground pepper; 2 brown onions, finely sliced; 1/2 lemon, to serve; 8 cups dark leafy greens (we like silverbeet and baby spinach); 100g Greek feta, cubed; juice of half a lemon; 1/3 cup Kalamata olives; 1/4 cup olive oil; 1 cup full-fat Greek yoghurt; 1/2 cup mint, finely chopped; sea salt and freshly ground pepper, to taste

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Servings

Prep Time

10 minutes

Cook Time

8-9 hours

This Greek Lamb Shoulder is melt-in-your-mouth delicious! Enjoy it on a warm day with a light green salad or cook it up on a Sunday night and you’ll be stocked with leftovers for the week. Perfect for entertaining, with little prep and a

Ingredients

Lamb

1.5kg lamb shoulder, bone in, fat trimmed
1/4 cup Beginners Beef Stock or store-bought stock/water (omit if using oven)
5-6 cloves garlic, sliced
4-5 sprigs fresh oregano (or 1 tablespoon dried oregano)
1/4 cup olive oil
sea salt and freshly ground pepper
2 brown onions, finely sliced
1/2 lemon, to serve

Green Salad

8 cups dark leafy greens (we like silverbeet and baby spinach)
100g Greek feta, cubed
juice of half a lemon
1/3 cup Kalamata olives
1/4 cup olive oil

Minted Yoghurt

1 cup full-fat Greek yoghurt
1/2 cup mint, finely chopped
sea salt and freshly ground pepper, to taste

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Directions

Preheat oven 180°C, if you’re using it. Cut approximately 20 x 1cm slits all over the lamb shoulder. Poke garlic cloves and oregano into the slits. Drizzle olive oil, salt and pepper over meat and rub until coated.
Heat a large frypan on a medium-high heat. Sear lamb shoulder on both sides until it starts to brown (about 10 minutes). This will get the cooking process going. (You can skip this step if you’re time-poor).

Cooking in the oven:

Place seared lamb shoulder in a large, deep roasting tray, drizzle with extra olive oil. Cook in the oven for 2-3 hours. Scatter onions around the edge and cook for a further hour or until lamb falls away from the bone. Cover with foil towards the end of cooking process if meat begins to dry out.

Cooking in the slow cooker:

Lay onions in the base of slow cooker insert. Place lamb shoulder on top. Pour over stock. Cover and cook on low for 8-9 hours or high for 4-5.
Meanwhile combine salad ingredients in a bowl. Toss to coat. Combine yoghurt ingredients in a small bowl. Serve Lamb with salad and yoghurt and a squeeze of fresh lemon juice.

Recipe Note

Cooking time:

8-9 hours on low

3-4 hours on high

Turn it into: Lamb Shepherd’s Pie with Broccoli Hash Mash

This Greek Lamb Shoulder is melt-in-your-mouth delicious! Enjoy it on a warm day with a light green salad or cook it up on a Sunday night and you’ll be stocked with leftovers for the week.

Made this? Tell us how it went

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Greek Lamb Shoulder

Greek Lamb Shoulder

Category

Servings

Prep Time

Cook Time

Ingredients

Lamb

Green Salad

Minted Yoghurt

Directions

Cooking in the oven:

Cooking in the slow cooker:

Recipe Note

Made this? Tell us how it went

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