Greek Lamb Shoulder

Lamb shoulder with roasted vegetables

• CuisineWestern
• CategoryLamb
• CourseMains

Ingredients

• 2.5 kgsWhole lamb shoulder
• 8 clovesGarlic
• 8Rosemary sprigs
• 2 tspPeppercorns
• 4Bay leaves
• 1Lemon
• 100 mlOlive oil
• 300 gmsChat potatoes
• 250 gmsCarrots, thickly sliced
• 250 gmsEschallots
• 250 gmsOnions, quartered
•  Salt

Preparation

1. Remove layer of fat from the lamb shoulder and make deep gashes all over
2. Slice 4 of the garlic cloves and stuff it along with rosemary sprigs into the slits
3. Grind together the remaining garlic, peppercorns, salt, half a lemon, rind and all with most of the olive oil
4. Rub mixture over lamb shoulder and drizzle with extra olive oil
5. Place in a deep pan and roast in oven at 180°C for 30 minutes
6. Remove lamb from pan
7. Make a bed of halved chat potatoes and place the lamb on top
8. Surround with carrots, eschallots and onions
9. Slice remaining lemon and add to pan along with bay leaves
10. Add 3 cups of water
11. Cover tightly with foil and keep in the oven at 120°C for 8 hours