Greek-Flavoured Shoulder 
of Lamb with Greek Salad

By Dixie Elliott

Greek-Flavoured Shoulder 
of Lamb with Greek Salad
Greek-Flavoured Shoulder 
of Lamb with Greek Salad recipe, brought to you by MiNDFOOD.

Forgo the Sunday roast and enjoy succulent spring lamb in this easy and delicious Greek salad. Perfect for a light evening meal.

Serves 4

1 large lemon, finely grated rind

2 tsp dried Greek oregano

2 tsp sea salt flakes

1 tsp black peppercorns

1 shoulder of lamb

2 tsp olive oil

1 baby cos lettuce, leaves removed

4 tomatoes, cut into wedges

2 Lebanese cucumbers, trimmed,

quartered lengthways

150g feta, cut into cubes

extra-virgin olive oil, to serve

2 tbsp oregano sprigs, to serve

Preheat oven to 200˚C. Combine lemon rind, oregano, salt and black peppercorns in a mortar and pestle until mixture is finely ground. Place shoulder of lamb into a roasting pan. Rub oil onto lamb. Sprinkle with lemon mixture. Roast for 1½-2 hours or until meat is very tender. When cool enough to handle, remove meat from bone and slice or shred.

Place cos leaves onto a serving platter. Top with tomatoes, cucumber, feta and lamb. Drizzle with oil and sprinkle with oregano sprigs. Serve.  

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