Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
5 Hr 10 Mins
Total Time:
5 Hr 20 Mins
This lamb shoulder tastes absolutely delicious and is fall off the bone tender. It is covered in Greek flavours and slow roasted for 5 hours.
I served the lamb with roast potatoes, Greek salad and pitta. You can also serve with seasonal vegetables.
Ingredients
Adjust Servings
-
For the marinade
- For the lamb
Instructions
- Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
-
In a bowl add the marinade ingredients and mix through until fully combined.
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Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
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Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
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Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and add the juices to a pan, place over a medium heat for about 10 minutes until reduced. Meanwhile, cover the lamb in foil and set aside.
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To serve, pour the jus into a serving jug, sprinkle the lamb with parsley and preserved lemons. Serve with Greek Salad, roasted potatoes, pitta and/or seasonal vegetables. Enjoy!
