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Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder Recipe. There's nothing better than a delicious Sunday night roast. This Slow Roasted Lamb Shoulder with Tzatziki is the perfect tender lamb recipe for a cool autumn night.

Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder Recipe. There’s nothing better than a delicious Sunday night roast. This Slow Roasted Lamb Shoulder with Tzatziki is the perfect tender lamb recipe for a cool autumn night.

Slow Roasted Lamb Shoulder Recipe

Serves 8

1 large red onion, chopped

4 garlic cloves

Juice of 1 lemon

⅓ cup (80ml) olive oil

2 tablespoons red wine vinegar

1 tablespoon honey

1 tablespoon dried oregano

2 teaspoons sweet paprika

2 teaspoons sea salt

1 teaspoon cracked black pepper

2–2.5kg bone-in lamb shoulder, excess fat trimmed

Lemon wedges, to serve

 

Tzatziki

1 lebanese cucumber

1 cup (260g) greek-style plain yoghurt

⅓ cup (80ml) extra virgin olive oil

Juice of ½ lemon

1 handful of fresh dill, chopped

1 tablespoon roughly chopped flat-leaf parsley

½ teaspoon grated garlic

1 teaspoon sea salt

 

Put the onion, garlic, lemon juice, olive oil, vinegar, honey, oregano, paprika, salt and pepper in a food processor. Process to a coarse paste.

Coat the lamb all over with the spice paste. Seal in an airtight container and refrigerate overnight to allow the flavours to develop.

To make the tzatziki, grate the cucumber and squeeze out as much liquid as possible. Place in a bowl and mix in the yoghurt, olive oil, lemon juice, dill, parsley, garlic and salt. Cover and refrigerate overnight.

Remove the lamb from the fridge 1 hour before cooking. Preheat the oven to 140°C. Wrap the lamb shoulder in baking paper, then wrap in foil, pressing to seal. Transfer to a heavy-based roasting tin and roast for 4 hours, until the meat is tender and falling off the bone.

Remove the lamb from the oven and increase the oven temperature to 220°C. Unwrap the lamb and discard the paper and foil. Return the lamb to the roasting tin. Roast for a further 15 minutes, until the lamb starts to brown and caramelise. Remove from the oven and set aside to rest for 10 minutes.

Using two forks, pull off the meat in chunks and roughly shred. Serve the lamb with the tzatziki, lemon wedges and a selection of your favourite sides – I love it with Greek salad and roasted spuds.

 

Tip

The lamb is marinated in the spice mix overnight to allow the flavours to develop.

 

Farmer cookbook by Jody Vassallo, all proceeds from the sale donated to farmers in need thanks to the support of Country Women’s Association of Australia.

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