Greek Slow Cooked Lamb Shoulder with Mediterranean Oregano and Lemon

Why you will like this recipe

A wonderful recipe you will love - beautifully easy with all the lovely flavours from the lamb, potato, lemon and your beautifully blended recipe spice pouch

The Herbs and Spices in your recipe pouch are: Mediterranean Oregano, Thyme, Parsley, Cumin, Paprika, Coriander, Onion Powder, Garlic Powder, Sumac, Sea Salt and Black Pepper. If you prefer salt free, please advise when ordering.

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

1kg x Lamb Shoulder - have your butcher cut into 4 lamb chunks with the bone included

Olive oil

4 x Large whole garlic cloves, peeled but not sliced

2 x Tablespoons tomato paste

4 - 5 x Large waxy potatoes, cut into 5cm chunks

150m/l Water

Juice of two large best quality lemons

3 x Teaspoons from your blended recipe spice pouch

The herbs and spices in your recipe spice pouch are: Mediterranean Oregano, Thyme, Cumin, Parsley, Coriander, Pparika, Sumac, Onion Powder, Garlic Powder, Sea Salt, Black Pepper

Method

Firstly carefully brown the lamb on all sides then place the lamb, potatoes and garlic into the pot.

Now add the lemon juice, 150m/l water and the 3 x teaspoons from the recipe spice pouch. Toss with your hands to mix well then place everything firmly together in the pot. Drizzle with a little more olive oil and make sure the pot is well sealed. Covering the top with foil before placing the lid works well.

Bake at around 180c for at least two hours. The lamb must be falling of the bone. After 1 hour check and add a little more water if the lamb is drying out.

Important: The juice from two large lemons is important.