Greek slow roast lamb
Lamb shoulder roasted slowly with lemon, garlic and oregano over potatoes until it falls off the bone.
- Time4 hr 30
- LevelEasy
- Costabout £3.33 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Cut slits all over the lamb and push in the garlic slices.
- 2
Mix the lemon juice, oil, oregano, salt and pepper. Rub half over the lamb.
- 3
Put the potatoes and onions in a deep roasting tin, toss with the rest of the marinade and pour in the stock. Sit the lamb on top.
- 4
Cover tightly with foil and roast for 3 hours 30 minutes, until the lamb is very tender.
210 min - 5
Remove the foil, raise the oven to 200°C (180°C fan) and roast for 25 minutes until browned.
25 min - 6
Rest for 15 minutes, then pull the meat apart and serve with the potatoes and juices.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.