Matt's Slow Roasted Greek Lamb Shoulder

Our Hawthorn manager Matt's completely delicious and addictive authentic Greek Lamb Shoulder, with an absolutely to die for citrus and herb sauce and roast veggies.

Prep Time

variable

Cook Time

5 hours+

Servings

6 - 8 ish

Matt's Slow Roasted Greek Lamb Shoulder

Ingredients

  • Traditional Bone-In Lamb Shoulder
  • Kipfler potatoes (as many as you like)
  • 1 bunch Dutch carrots (Tops removed)
  • 3 big brown onions (peeled and chopped)
  • Fresh thyme bunch

     

    Sauce

  • 3 lemons (2 x juiced, 1 to serve)
  • 6 garlic cloves
  • 2 tablespoons of local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 2 tablespoons sweet paprika
  • 180g Olive Oil (Greek if you have it)
  • 300ml water
  • 1 tablespoon salt

Method

  1. Before you start cooking, take your meat out of the fridge and let it lose its chill. Keep it in a cool, safe place and give it an hour or two out of the fridge if you're comfortable - you can skip this step but you'll most likely need to add time to the cooking time as it will cook slower.
  2. Score the lamb lightly (don't go very deep, keep the lines very shallow and mostly in the fat) with a sharp knife.
  3. Preheat your oven to 150C (fan forced). Blitz all of your sauce ingredients in a food processor or nutribullet until smooth.
  4. Line an aluminium or cast oven dish with wet baking paper (pre scrunch and soak the paper). Pour half the sauce into the bottom.
  5. Pick 4 sprigs of fresh thyme and sprinkle evenly over the sauce. Place onions so they will sit directly underneath the meat (known as a trivet). Add potatoes and carrots around.
  6. Place lamb on trivet and massage the remainder of the sauce over the roast and into the scoring lines. Sprinkle more fresh thyme over the top of this.
  7. Cover with a second sheet of baking paper (pre crinkled and soaking wet!), then cover with a layer of foil.
  8. Bake on 150C for 4.5 hours, then remove the top layer of foil/baking paper (keep the baking paper and put aside for later). Turn potatoes over and baste the lamb with sauce from the bottom of the tray. At this point, check to see if the lamb is pulling easily away from the bone. If it's not as tender as you like, add some time onto this step (staying at 150C) until you're happy with the texture/doneness. If your meat went into the oven cold then you will most likely need to add time in this step for it to have a pull-apart texture.
  9. Increase temperature to 180C and cook uncovered for a further 30 mins.
  10. Rest for 30 mins, covered with the baking paper, then serve with lemon wedges!

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