Lamb shoulder is slow roasted to perfection with irresistible Greek flavours of citrus and oregano. Be sure to use Greek oregano for the most authentic result. For a unique serving idea, try a spread of tzatziki, soft pitta bread and crisp romaine salad.
1 (3kg) lamb shoulder, bone-in
3 teaspoons salt, or to taste
2 teaspoons freshly ground black pepper
1 tablespoon dried Greek oregano
2 oranges, juiced
2 cloves garlic, finely diced
2 heaping tablespoons Dijon mustard
4 tablespoons olive oil
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Score the fatty side of the lamb shoulder, then rub all over with salt and pepper. Mix the oregano, orange juice, garlic, mustard and olive oil, then rub all over the lamb shoulder. Place in a large roasting tin. Cover with a double layer of foil.
Roast the lamb, covered, in the preheated oven for 4 hours, or until the lamb is nearly falling off the bone. Baste occasionally, adding hot water from the kettle if the tin is too dry. Uncover the lamb for the last 20 minutes and increase heat to 200 degrees C to brown, if desired.
To Roast Potatoes...
I have also added potatoes to the tin for the last hour of cooking. The potatoes soak up the juices and are absolutely delicious. Simply use about 1.5kg of peeled potatoes cut into chunks and add to the tin, stirring to cover in the pan juices, for the last 1 to 1 1/2 hours of cooking. Uncover for the last 30 minutes or so, so that the potatoes brown a bit.