Greece has a beautiful palette of flavours to choose from thanks to the sunshine and coastline. The simple triumvirate of oregano, garlic and lemon are all that’s needed for this delicate meat. I shred the meat to be used in wraps or served with minted potatoes and Flat Salad scattered with olives. The juices that collect during the roasting make the most wonderful gravy so if you want to use this as a traditional Sunday roast, you’re in for a treat.
Serves 2 Adults and 2 Kids
0.75 – 1kg boneless lamb shoulder
2 bulbs of garlic
2 large shallots
1 tsp oregano
1 tsp salt
- Pre-heat the oven to 190°C (170°C Fan) and place a shelf on the lower-middle position. Cut the shallots and garlic bulbs in half and roughly chop the carrots then place in a large pan or Dutch oven that has a lid.
- Rub the lamb all over with the oregano and salt and place on top of the vegetables. Pour in the water then put the lid on and place the pan in the oven for 2-2.5 hours depending on the weight of your lamb (less weight, less time).
- Remove the lamb and garlic bulbs and place on a plate. Drain off the liquid through a sieve into a jug then discard the vegetables. Squeeze the garlic from the clove skins and mash with a fork then either add them to the lamb or the stock.
- Remove the twine then remove the fat before shredding if you want to or leave it on then use two forks to pull apart the lamb then squeeze over the juice of a lemon.
- Optional: scatter over some chopped mint and the roasted garlic then crumble over feta. Pour over a little of the lamb stock or make it into a gravy if serving as Sunday Dinner.