Greek Lamb Shoulder recipe

Greek Lamb Shoulder

Greek Lamb Shoulder
Greek Lamb Shoulder



1.5 kg of lamb shoulder, bone, fat trimmed.
1/4 cup beef broth / water (omit if the oven is used).
5-6 cloves of garlic.
4-5 sprigs fresh oregano (or 1 tablespoon dried).
1/4 cup olive oil.
sea salt and freshly ground black pepper.
2 brown onions, finely sliced.
1/2 lemon, to serve.

Green salad

8 cups of green leafy vegetables (such as silver beet and spinach).
100 g of Greek Feta cheese, cubed.
juice of half a lemon.
1/3 cup Kalamata oilves.
1/4 cup olive oil.

minted Yogurt

1 cup full-fat Greek yogurt.
1/2 cup mint, finely chopped.
sea salt and freshly ground black pepper, to taste.

Lamb Preparation:

1. Preheat oven to 180 degrees Celsius, if you are using it. Cut about 20 x 1 cm slits all over the lamb shoulder. Meter garlic and oregano in the slots. Drizzle of olive oil, salt and pepper over the meat and rub until coated.
2. Heat a large skillet over medium-high heat. lamb shoulder sear on both sides until it starts to brown (about 10 minutes). This will make the cooking process going. (You can skip this step if you are not a bad time).

Cooking in the oven: braised lamb shoulder Place in a large source of deep oven, drizzle with extra virgin olive oil. Bake in the oven for 2-3 hours. Spread around the edge onions and cook for an hour or until the lamb falls away from the bone. Cover with foil to the end of the cooking process if the meat begins to dry.

Cooking in the slow cooker: Place the onion on the basis of an insert slow cooker. Place the lamb shoulder on top. Pour over the action. Cover and simmer for 8-9 hours or high 4-5.

3. Meanwhile, salad ingredients are combined in a bowl. Toss to coat. Combine the ingredients of yogurt in a small bowl. Serve the lamb with salad and yogurt and a few drops of fresh lemon juice.

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