Greek Lamb Shoulder Roast
Greek Lamb Shoulder Roast
Ingredients
- 2 kg lamb shoulder, bone-in, or boneless rolled
- 5 garlic, cloves, thinly sliced
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 60 ml olive oil
- 500 grams baby potatoes, peeled and halved
- 2 lemons, whole, juiced and zested
- 250 ml chicken broth, or water
- 1 small bunch fresh parsley, chopped, for garnish
Instructions
- 1
Begin by patting the lamb shoulder completely dry with paper towels. Using a sharp knife, make deep incisions all over the surface of the lamb.
⏱️ 5 min
- 2
Insert the thinly sliced garlic cloves into the incisions you just made.
⏱️ 5 min
- 3
In a small bowl, combine the dried oregano, dried rosemary, salt, and freshly ground black pepper. Rub this herb and spice mixture generously over the entire lamb shoulder, ensuring it gets into the incisions.
⏱️ 5 min
- 4
Drizzle the olive oil over the seasoned lamb, ensuring it is well-coated. Place the lamb in a large roasting pan, cover it tightly with plastic wrap or aluminum foil, and refrigerate for at least 2 hours. For best flavor, marinate overnight.
⏱️ 5 min
- 5
Preheat your oven to 160°C.
⏱️ 10 min•🌡️ 160
- 6
Remove the lamb from the refrigerator and let it sit at room temperature for approximately 30 minutes. Arrange the halved baby potatoes around the lamb in the roasting pan.
⏱️ 30 min
- 7
Squeeze the juice from the lemons over the lamb and potatoes, then scatter the lemon zest over them. Pour the chicken broth (or water) into the bottom of the roasting pan.
⏱️ 5 min
- 8
Cover the roasting pan securely with aluminum foil. Place it in the preheated oven and roast for a duration of 3 hours.
⏱️ 180 min•🌡️ 160
- 9
After 3 hours, carefully remove the aluminum foil from the roasting pan. Increase the oven temperature to 180°C. Continue roasting for an additional 1.5 to 2 hours. During this phase, baste the lamb and potatoes occasionally with the pan juices to keep them moist and encourage browning. The lamb is done when it is very tender and deeply browned, and an internal thermometer inserted into the thickest part (without touching the bone) reads 63°C for medium-rare or 71°C for medium.
⏱️ 120 min•🌡️ 180
- 10
Once cooked to your desired doneness, remove the roasting pan from the oven. Transfer the lamb to a clean cutting board and tent it loosely with aluminum foil. Allow the lamb to rest for at least 20-30 minutes before carving. This step is crucial for the juices to redistribute, resulting in a more tender and moist roast.
⏱️ 30 min
- 11
Carve the rested lamb into portions. Serve alongside the roasted potatoes and drizzle with the flavorful pan juices. Garnish generously with chopped fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lamb Shoulder Roast
- 2 kg lamb shoulder, bone-in, or boneless rolled
- 5 garlic, cloves, thinly sliced
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 60 ml olive oil
- 500 grams baby potatoes, peeled and halved
- 2 lemons, whole, juiced and zested
- 250 ml chicken broth, or water
- 1 small bunch fresh parsley, chopped, for garnish
Instructions
- 1
Begin by patting the lamb shoulder completely dry with paper towels. Using a sharp knife, make deep incisions all over the surface of the lamb.
⏱️ 5 min - 2
Insert the thinly sliced garlic cloves into the incisions you just made.
⏱️ 5 min - 3
In a small bowl, combine the dried oregano, dried rosemary, salt, and freshly ground black pepper. Rub this herb and spice mixture generously over the entire lamb shoulder, ensuring it gets into the incisions.
⏱️ 5 min - 4
Drizzle the olive oil over the seasoned lamb, ensuring it is well-coated. Place the lamb in a large roasting pan, cover it tightly with plastic wrap or aluminum foil, and refrigerate for at least 2 hours. For best flavor, marinate overnight.
⏱️ 5 min - 5
Preheat your oven to 160°C.
⏱️ 10 min•🌡️ 160 - 6
Remove the lamb from the refrigerator and let it sit at room temperature for approximately 30 minutes. Arrange the halved baby potatoes around the lamb in the roasting pan.
⏱️ 30 min - 7
Squeeze the juice from the lemons over the lamb and potatoes, then scatter the lemon zest over them. Pour the chicken broth (or water) into the bottom of the roasting pan.
⏱️ 5 min - 8
Cover the roasting pan securely with aluminum foil. Place it in the preheated oven and roast for a duration of 3 hours.
⏱️ 180 min•🌡️ 160 - 9
After 3 hours, carefully remove the aluminum foil from the roasting pan. Increase the oven temperature to 180°C. Continue roasting for an additional 1.5 to 2 hours. During this phase, baste the lamb and potatoes occasionally with the pan juices to keep them moist and encourage browning. The lamb is done when it is very tender and deeply browned, and an internal thermometer inserted into the thickest part (without touching the bone) reads 63°C for medium-rare or 71°C for medium.
⏱️ 120 min•🌡️ 180 - 10
Once cooked to your desired doneness, remove the roasting pan from the oven. Transfer the lamb to a clean cutting board and tent it loosely with aluminum foil. Allow the lamb to rest for at least 20-30 minutes before carving. This step is crucial for the juices to redistribute, resulting in a more tender and moist roast.
⏱️ 30 min - 11
Carve the rested lamb into portions. Serve alongside the roasted potatoes and drizzle with the flavorful pan juices. Garnish generously with chopped fresh parsley before serving.
⏱️ 5 min