Greek lamb shoulder parcel
Slow roast lamb shoulder
4 - 6
Serves
5 mins
Prep Time
3 hrs
Cook Time
Recipe author
The Ironclad Pan Company
This recipe offers a really fun and delicious way to cook lamb shoulder, resulting in the most tender, juicy, and lemony lamb you’ll ever eat. Slow cooked and nestled in baking paper the final dish ends up looking like you’ve made the most wondrous filo pie.
The cook time is long but the prep time is mere minutes. Pop it in the oven and get on with the rest of your day.
Go on. Take that Greek holiday now!
This recipe offers a really fun and delicious way to cook lamb shoulder, resulting in the most tender, juicy, and lemony lamb you’ll ever eat. Slow cooked and nestled in baking paper the final dish ends up looking like you’ve made the most wondrous filo pie. The cook time is long but the prep time is mere minutes. Pop it in the oven and get on with the rest of your day. Go on. Take that Greek holiday now!
Rate this recipe
Share
Ingredients
Marinated Lamb
1kg Quality Mark lamb shoulder
bone out
2 red sweet peppers
sliced in chunks
2 medium carrots
sliced in chunks
2 medium red onions
quartered
½ garlic clove
chopped
2 Tbsp smoked paprika
3 Tbsp fresh oregano leaves
2 Tbsp Dijon mustard
2 lemons
zest and juice
¼ cup white wine
¼ cup olive oil
200g green olives
i
To Assemble
1 garlic clove
peeled and broken into cloves
750g Agria potatoes
in chunks or baby potatoes
8 bay leaves
Large handful fresh thyme
2 Tbsp salt
to taste black pepper
To Serve
150g feta cheese
crumbled
250g cherry tomatoes
½ cup parsley
chopped
1 lemon
zest
1-2 lemon
juice
Method
To prep lamb
To roast lamb
To serve
1
Dry the lamb shoulder with a paper towel then slice diagonal cuts into both sides of the shoulder so you can tuck the bay leaves and garlic into these cuts later on.
2
In a large bowl combine lamb and marinade ingredients and pop in the fridge for 2 - 24 hours! The longer you leave it the tastier. However if haven’t got time to marinade the meat don’t let this put you off, it will still taste great.
Start Timer
3
Remove meat from the marinade and dry lightly with a paper towel.
4
Heat your pan to high and sear the lamb for 2–3 minutes each side. Fat side down first.
Start Timer
Nutrition Information per Serving (615g)
This nutrition analysis is based on 6 serves. As this recipe is high in sodium, use half the amount of salt in the potato assembly, rinse brined olives and use reduced salt feta to reduce this.
Energy
2140kJ (511 kcal)
Protein
44.2g
Total Fat
21.8g
Saturated Fat
7.5g
Carbs
28.0g
Dietary Fibre
9.2g
Sodium
3154mg
Iron
4.7mg
Zinc
7.8mg
Vitamin B12
3.1µg
