Roast Greek Lamb Shoulder

Name: Roast Greek Lamb Shoulder
Total time: 1 h 10 min
Ingredients: 2kgs Well Hung Butcher lamb shoulder (boneless); 60ml cup olive oil; 2 lemons, medium sized, juice of + 1 tsp zest**; 2 small red onions (halved); 4-6 cloves garlic; 3-4 sprigs rosemary, leaves removed; 1 tbsp coarse salt; 1 tsp pepper; 3 large sweet potatoes; 1 tbsp dried oregano; 240ml Brothies vegetable broth

Roast Greek Lamb Shoulder

Course: Recipes, MainDifficulty: Easy

Servings

servings

Total time

hour

minutes

INGREDIENTS

2kgs Well Hung Butcher lamb shoulder (boneless)
60ml cup olive oil
2 lemons, medium sized, juice of + 1 tsp zest**
2 small red onions (halved)
4-6 cloves garlic
3-4 sprigs rosemary, leaves removed
1 tbsp coarse salt
1 tsp pepper
3 large sweet potatoes
1 tbsp dried oregano
240ml Brothies vegetable broth

Directions

Preheat the grill to 230°C. Bring the lamb shoulder to room temperature.
Cut the sweet potatoes into 1 inch slices then toss with olive oil, half the lemon juice, oregano and a bit of salt and pepper.
Mince garlic, onions and rosemary leaves and combine with 2 tbsp olive oil, remaining lemon juice,1 tsp lemon zest, salt, and pepper. Spread all over the lamb shoulder and place in a suitable roasting pan.
Roast for 10-15 minutes (grill lid down).
Lower the grill temperature to 150°C. Add potatoes to the bottom of the pan then loosely cover the roasting pan with foil. Slow roast for 60 minutes then remove the foil. Continue roasting for about 90 more minutes or as needed.

Shop the Ingredients