Greek Lamb Shoulder Recipes

SLOW ROASTED GREEK SHOULDER OF LAMB

Steps:

• 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!

GREEK SLOW ROASTED LAMB SHOULDER

Steps:

• 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.
• Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
• Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
• 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.
• 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!

SLOW-COOKED GREEK LAMB

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

GREEK LAMB STEW

Steps:

• Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
• Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
• Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.