Greek lamb shoulder parcel
Slow roast lamb shoulder
Serves
4 - 6
Prep Time
5 mins
Cook Time
3 hrs
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!
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ShareIngredients
1kg Quality Mark lamb shoulder
bone out2 red sweet peppers
sliced in chunks2 medium carrots
sliced in chunks2 medium red onions
quartered½ garlic clove
chopped2 Tbsp smoked paprika
3 Tbsp fresh oregano leaves
2 Tbsp Dijon mustard
2 lemons
zest and juice¼ cup white wine
¼ cup olive oil
200g green olivesi
1 garlic clove
peeled and broken into cloves750g Agria potatoes
in chunks or baby potatoes8 bay leaves
Large handful fresh thyme
2 Tbsp kosher salt
to taste black pepper
150g feta cheese
crumbled250g cherry tomatoes
½ cup parsley
chopped1 lemon
zest1-2 lemon
juice
Method
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.
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.
Remove meat from the marinade and dry lightly with a paper towel.
Heat your pan to high and sear the lamb for 2–3 minutes each side. Fat side down first.
Preheat oven to 190°C.
Lay a 1m length of string in middle of the pan and let it lay over the sides. You’ll use this to tie up your parcel later.
Take 4 x 3 feet lengths of of baking paper and lay them in a star shape in the bottom of your pan.
Arrange the potatoes in the bottom of the pan, followed by half the vegetables.
Pop the lamb shoulder on top and tuck the bay leaves and garlic into the diagonal cuts.
Finish with remaining vegetables, the marinade juices, the thyme and salt and pepper.
Now wrap and tie your parcel up.
Bake for 3 hours.
Untie your parcel and pull back the paper, rolling and tucking it into the pan as you go to reveal the aromatic beauty within! Have a taste of the juice. Is the seasoning perfect? If not adjust to your taste.
Turn up oven to 225°C.
Crumble Feta and scatter tomatoes over the top and bake for another half hour.
At the table, finish with a big squeeze of fresh lemon juice, a scatter of chopped parsley and zest.
Serve with big dollops of garlic aioli or Greek yoghurt and a Greek Salad.
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.
