Slow roasted Greek shoulder of lamb is absolutely melt-in-your-mouth tender, and loaded with incredible flavour. If you’ve never tasted lamb shoulder before you are in for one heck of a treat. It’s sweet, tender and very moist.
Married with the strong flavours of lots of garlic, rosemary, thyme and loads of preserved lemon. It’s then wrapped as snug as a bug in foil, and slow roasted for 5 hours.
What you end up with is incredibly tender, fall off the bone meat that you could cut with a spoon. The jus is so flavourful and plenty of it that you reduce to further concentrate the garlicky, lemon flavour. Delicious!
Preserved lemons add such a depth of lemony flavour and are very easily prepared.
They add a big punch of flavour and floral notes, with a citrus hit from the oils in the peel, and it’s that extra something in the background that piques your curiosity.
Preserved lemons are a complete doddle to make. Simply cut some lemons, add some boiling water and salt and you’re done. If you haven’t got a jar in your kitchen you need to make some and thank us later for introducing the two of you.
20 minutes prep and then its all hands free
Once you’ve done a bit of chopping and mixing the marinade it’s all hands free from there on. You can marinade the lamb for a day or so and then bring it to room temperature before roasting. Couldn’t be easier, and the plus side is your home will smell devine.
Our dear friend Tracy gave us the recipe for Slow roasted Greek shoulder of lamb, and boy we’re glad she did. Trace doesn’t recall where she originally got the recipe from but has adapted it over time, so that it’s now her recipe.
We cooked this Slow roasted Greek shoulder of lamb for a small birthday dinner and all of us loved it. We served it with a salad of baby rocket, sweet navel oranges and slivers of red onions along with mashed potato cheese puffs. Big fat yum all round.
Watch How To Make Slow Roasted Greek Shoulder of Lamb
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What’s your favourite roasted lamb recipe? We would love to hear from you in the comments below when you make this Slow roasted Greek shoulder of lamb.
Slow roasted Greek shoulder of lamb will be the juiciest, most incredible roast you have ever had. Foolproof, with minimal effort and maximum flavour, and so tender you won't even need a knife to carve it.
- 1.5kg (3 1/2 pound) lamb shoulder, bone in
- 2 tablespoons extra virgin olive oil
- 10 fat cloves of garlic, roughly chopped
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons of fresh rosemary leaves or 3 teaspoons dried rosemary
- 2 tablespoons fresh thyme leaves or 3 teaspoons of dried thyme
- juice of half a medium lemon
- 1 whole preserved lemon - see notes below
- 1/2 cup of currants
- handful of Italian parsley, chopped
- preheat oven to 200c (390f) on bake, not fan
- keep aside a little of the preserved lemon for garnish
- in a small bowl add all ingredients except lamb and mix to a paste
- spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way
- place lamb on foil and rub marinade all over top and bottom
- wrap foil very tightly around lamb
- sit lamb on a trivet, or cake rack in a baking dish
- place in preheated oven on middle shelf for 10 minutes
- reduce oven temperature to 130c (260f) and cook for 5 hours
- carefully unwrap the foil and drain juices into a small saucepan
- cover lamb with foil
- reduce jus on medium heat until it reduces a little (about 10 minutes)
- pour jus into a serving jug
- sprinkle parsley, preserved lemon and currants over lamb
- serve and enjoy!
- you can marinade the lamb a day before baking, but bring it to room temperature before roasting
- preserved lemons - flesh removed, rinsed and finely chopped - you could use the zest of 6 or so lemons if you don't have preserved lemon
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g