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.
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.
Made this for a summer Sunday roast for friends. Absolutely delicious with roasted Mediterranean vegetables. Will definitely be making this again! - 29 Aug 2016 (Review from Allrecipes UK & Ireland)
Pefect lamb but i added rosemary and thyme and a tablespoon dried coriander and a half cup of beer and 2 whole onions just for flavour and 3 bayleafs out this world - 12 Dec 2015 (Review from Allrecipes UK & Ireland)
Really loved the flavours of this dish, reminded me of my holiday in Old Rhodes town 10 years ago. Will have to go back, but until then will have to cook this a few times more. - 21 Oct 2015 (Review from Allrecipes UK & Ireland)