Greek Lamb Shoulder
Greek Lamb Shoulder
Ingredients
For the Lamb
- 1.5 kg lamb shoulder, bone-in
For the Herb Paste
- 4 garlic, cloves, minced
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 60 ml lemon juice, from 1 fresh lemon and bottled
- 60 ml olive oil
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
In a mixing bowl, combine the minced garlic, dried rosemary, dried oregano, paprika, onion powder, salt, black pepper, lemon juice, and olive oil. Mix all ingredients thoroughly with a spatula or spoon until a smooth paste forms.
⏱️ 5 min
- 3
Place the lamb shoulder on a clean cutting board.
⏱️ 1 min
- 4
Pour the prepared herb and spice paste evenly over the lamb shoulder. Using your hands, rub the paste generously all over the lamb, ensuring it is well worked into the meat to lock in the flavor. Don't forget to get into any crevices.
⏱️ 5 min
- 5
Prepare for roasting by laying out a large sheet of aluminum foil on your work surface. Place a sheet of baking paper (parchment paper) on top of the foil.
⏱️ 1 min
- 6
Carefully transfer the seasoned lamb shoulder onto the center of the baking paper.
⏱️ 1 min
- 7
Wrap the lamb tightly, first with the baking paper, then with the aluminum foil, creating a sealed packet. Ensure there are no gaps for steam to escape.
⏱️ 2 min
- 8
Place the tightly wrapped lamb in an oven-safe dish or pan.
⏱️ 1 min
- 9
Roast the lamb in the preheated oven for 4 hours, or until the lamb is completely falling apart and tender when gently prodded.
⏱️ 240 min•🌡️ 180
- 10
Once the cooking time is complete, carefully remove the dish from the oven. Unwrap the lamb from the foil and baking paper, being cautious of the hot steam.
⏱️ 2 min
- 11
Serve the lamb immediately by pulling apart the tender meat using tongs. The result should be juicy, herby, lemony lamb with crispy edges and rich, savory juices. Serve with your favorite sides.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Lamb Shoulder
For the Lamb
- 1.5 kg lamb shoulder, bone-in
For the Herb Paste
- 4 garlic, cloves, minced
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 60 ml lemon juice, from 1 fresh lemon and bottled
- 60 ml olive oil
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
In a mixing bowl, combine the minced garlic, dried rosemary, dried oregano, paprika, onion powder, salt, black pepper, lemon juice, and olive oil. Mix all ingredients thoroughly with a spatula or spoon until a smooth paste forms.
⏱️ 5 min - 3
Place the lamb shoulder on a clean cutting board.
⏱️ 1 min - 4
Pour the prepared herb and spice paste evenly over the lamb shoulder. Using your hands, rub the paste generously all over the lamb, ensuring it is well worked into the meat to lock in the flavor. Don't forget to get into any crevices.
⏱️ 5 min - 5
Prepare for roasting by laying out a large sheet of aluminum foil on your work surface. Place a sheet of baking paper (parchment paper) on top of the foil.
⏱️ 1 min - 6
Carefully transfer the seasoned lamb shoulder onto the center of the baking paper.
⏱️ 1 min - 7
Wrap the lamb tightly, first with the baking paper, then with the aluminum foil, creating a sealed packet. Ensure there are no gaps for steam to escape.
⏱️ 2 min - 8
Place the tightly wrapped lamb in an oven-safe dish or pan.
⏱️ 1 min - 9
Roast the lamb in the preheated oven for 4 hours, or until the lamb is completely falling apart and tender when gently prodded.
⏱️ 240 min•🌡️ 180 - 10
Once the cooking time is complete, carefully remove the dish from the oven. Unwrap the lamb from the foil and baking paper, being cautious of the hot steam.
⏱️ 2 min - 11
Serve the lamb immediately by pulling apart the tender meat using tongs. The result should be juicy, herby, lemony lamb with crispy edges and rich, savory juices. Serve with your favorite sides.
⏱️ 2 min