Greek Slow Roasted Lamb Shoulder
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.  
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 310 mins
Total Time: 320 mins
Ingredients
    For the marinade
  • 2 tbsp olive oil
  • 6 garlic cloves (peeled & crushed)
  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 3 tsp dried thyme (or 2 tbsp of fresh)
  • 3 tsp dried rosemary (or 2 tbsp of fresh)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 lemon (juice only)
  • 1 preserved lemon (peeled & finely diced, plus extra for serving)
    • For the lamb
  • 1.5 kg Lamb shoulder (bone in)
  • 1 handful fresh flat leaf parsley (for serving)
Instructions
  1. Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
  2. In a bowl add the marinade ingredients and mix through until fully combined.
  3. Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
  4. Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
  5. 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.
  6. 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!