This slow-roasted lamb is so simple, let the oven do all the work. Low and slow over 4 hours for the perfect melt in your mouth tender lamb. Combined with the sweet cloves of garlic and fondant potatoes, makes this the perfect roast lamb recipe.
Is there anything more Greek than lamb? Tender soft meat melting off the bone tantalisingly. Delicious softness with a lovely crunchy contrast found in its charred and crispy caramelised skin. Golden fondant potatoes soaked in garlicky and lemony lamb juices make for an incredible combination. This dish is the ultimate in satisfaction. Serve with tzatziki and Greek salad for the complete experience. The Greeks have perfected roast lamb over thousands of years of tradition so let’s not change anything.
BEST LAMB CUTS FOR SLOW-ROASTING
Lamb shoulder, lamb leg and lamb shanks are all great cuts for slow roasting. However, Lamb Shoulder has more fat than a lamb leg so it won’t dry out as easily. Choose your lamb shoulder on the bone as it keeps it moister. Off the bone will cook faster but not cook as consistently throughout.
- A key element is to add water to the tray so the meat doesn’t dry out and so the potatoes absorb as much flavour as possible. The potatoes become more fondant-melting with this method of cooking with a slight crisp top, rather than crispy all over.
- When serving, the meat is shredded and falls off the bone rather than carving.
- Spoon the excess liquid over the potatoes for an extra kick of lemony garlicky goodness.
- Keeping the garlic cloves in their skin when roasting keeps them intact and don’t burn, they become caramelised and deliciously sweet. When devouring, squeeze the cloves over the potatoes and lamb.
- If there is any leftovers the roast lamb and potatoes would make a scrumptious gyros. Simply wrap up in pita with fresh tomato, red onion and tzatziki.
Check out our Masterful Mains category for more delicious Dinner Recipes.
- 1 Large Roasting tray (15” x 11”)
- 2.2 kg Lamb shoulder
- 1 teaspoon Salt
- 1 Tablespoon Olive oil
- 1 teaspoon cracked Pepper
- 2 teaspoons Oregano
- 1 Lemon
- 1 head Garlic cloves not peeled
- 10 medium Potatoes yellow flesh is my preference
- 1 cup water
- Take your lamb out of the fridge 30min prior to cooking to reach room temperature (optional, this allows for more even cooking).
- Place lamb in tray.
- Squeeze the whole lemon over the lamb shoulder. Drizzle lamb with olive oil and season with the salt, pepper and dried oregano.
- Break up the head of garlic, leaving the skin on and place in tray around the lamb shoulder.
- Pour water in the bottom of the tray, cover the tray with foil
- Cook in oven on 130 degrees for 3 hours covered in foil.
- Cut potatoes into wedges (submerge in cold water until roasting).
- Drain potatoes. Take tray out of oven and place the potatoes around the lamb, spoon pan juices over the potatoes (optional sprinkle additional salt, pepper and oregano on them). Cover with foil and cook for 30 minutes.
- Take foil off tray and turn up oven to 170C, cook uncovered another 30 minutes or until potatoes are done.
- Remove lamb from oven, cover loosely with foil and rest for 10-15 minutes before serving.
Recipe creation & styling by Scarlett Forward, Post written by Carmen Forward,
Website & photo editing by Rachel Trevarton.