Looking for a lamb dish that will give you Greek citizenship ? This could be it. In fact this could be the BEST roast lamb you have ever had. This lamb is authentic, flavoursome and melts in your mouth.
Inspired by the fabulous Cath Claringbold who I’ve blogged about before, this was originally published in The Age / Sydney Morning Herald Good Living section but doesn’t appear to be listed online. Anyway, I’ve adapted and made a few tweaks to Cath’s original recipe and its had such a run in our household, that I can almost make it blind folded !
Serve with traditional roast offerings. We like to have with Greek roast potatoes, Greek salad (or cooked spinach) and tzatziki.
Leftovers the next night can be served souvlaki style, using GF Corn Tortillas (you could use Greek Pita Bread if you have no issues with gluten). Add some sliced tomatoes, sliced red onion, chopped parsley, Tzatiki and sprinkle of paprika. Leftover roast potatoes can also be added in your souvlaki wrap, as they do in Greece.
I usually cook two lamb shoulders whilst I’m at it. After cooking, place one of them portioned into foil trays and freeze. You have on hand then for a rainy day, when you don’t have three hours to spare!
Baked Greek Lamb
1 lamb shoulder boned removed (1.2-1.5kg)
2 tsp dijon mustard
1/4 cup olive oil
2 tsp Greek dried oregano
6 sprigs of fresh thyme, roughly chopped
6 sprigs of fresh rosemary, roughly chopped
3 cloves garlic, crushed
rind of 1/2 lemon
juice of 1/2 lemon
slices of 1/2 lemon (optional)
1 tsp sea salt
good grind of black pepper
1. Mix all ingredients into a bowl (except salt & pepper)
2. Add the lamb to the bowl and massage marinade well into the lamb. You can leave to marinate up to 24 hours, but will be fine also if you cook straight away.
3. Place lamb into a baking dish uncovered and season with salt & pepper. Tuck in lemon slices. Place the fat side up. You can remove some of the fat if you are worried, but not all of it as this protects the meat and keeps it moist as well as providing flavour.
4. Place into the oven at 160C for around 2.5 – 3 hours, depending on the way your oven cooks and the size of the lamb. Baste a few times during cooking with juices. You want the lamb to feel meltingly soft when you test it with a knife.
5. Leave meat to rest about 20mins before serving.
Serves 4-6 (or 2 with leftovers for the next day)