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 blended spice pouch

The Herbs and Spices in your recipe pouch are: Mediterranean Greek Oregano, Thyme, Parsley, Cumin, 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 35g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   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 in.

Olive oil

1 x Whole head of garlic, sliced across ways. This arrangement with the garlic is important

2 x Tablespoons tomato paste

4 - 5 x Large waxy potatoes, cut into 5-6cm chunks. Waxy potatoes are important so the potatoes do not break down

150m/l Water

Juice of two large best quality lemons - the lemon juice quantity is important

4 x Teaspoons from your Greek Lamb recipe, blended oregano spice pouch

The herbs and spices in your Greek lamb recipe spice pouch are: Mediterranean Greek Oregano, Thyme, Cumin, Parsley, Sumac, Sea Salt, Black Pepper

Method

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

Now add the lemon juice, 150m/l water and the 4 x teaspoons from the recipe spice pouch then place everything firmly together in the base of the pot - everything must be firmly together. Drizzle with a little more olive oil and make sure the pot is well sealed, covering the top with foil before placing the lid.

Bake at around 180c for at least two hours - depending on your oven. The lamb must be falling off 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 essential and the potatoes must be waxy for the roasting.