Hope you’re all having a lovely weekend! Can’t believe it’s already Sunday! It’s been a good couple of days though: lazy lie-ins, met some friends, ate more than we should have, did some baking and even squeezed in some chores. Anyway, now that the Dubai travel diary series has come to an end it’s back to me sharing my usual weekly recipes… I’ve actually quite missed this!
A couple of weeks ago, I made this incredible slow roasted shoulder of lamb. I’m talking packed with flavour, fall off the bone tender, herby garlicky yummy goodness, nestled in an array of roast potatoes, lemons and green olives. Needless to say, there were zero leftovers. Not one single bite. And the best bit, it’s so easy, it’s such a forgiving recipe, there’s not much manual labour, the oven does all the hard work for you!
I served it up with some thematic greek salad, very simple, quick and easy! I also whipped up some tzatziki, but I completely forgot to take a picture, but, not to fear, Google can totally make up for my lack of organisation.
- 1 lamb shoulder
- Sea salt
- Lemon crystal salt (not necessary but I had some so I used it – substitute some more salt and you should be fine)
- Fresh rosemary
- Fresh thyme
- Fresh oregano
- Olives (ideally unpitted)
- Olive oil
- Stock – I only had vegetable stock so that’s what I used
- 1.25kg potatoes, I bought some Albert Bartlett Roosters from Tesco, but any roasting potatoes are fine
- 4 vine tomatoes
- 1 cucumber
- Red onion
- Green olives
- Olive oil
- Dried oregano
- Lemon juice
- Feta cheese
- Croutons – I used these ones.
- 500g Greek yoghurt
- 1 cucumber, diced
- 1 tablespoon lemon juice
- 2 cloves minced garlic
- 1 tablespoon of olive oil
- Pinch of sumac for serving
- Place your lamb shoulder in a roasting tin, and add: a generous couple of glugs of olive oil, teaspoon of sea salt, teaspoon of lemon salt, teaspoon of freshly cracked pepper, 3 sprigs of rosemary, 3 sprigs of thyme, 3 stems of oregano, 3 minced cloves of garlic and the juice of one lemon. Massage it all in, cover and place in the fridge overnight. (Picture 1 below)
- Take your tray out a hour or two before you’re ready to start cooking, allowing it to reach room temperature.
- Preheat your oven to gas mark 8 whilst you roughly chop three onions (I turned each into eighths), three lemons (eighths again) and halve 2 heads of garlic. Lift lamb, evenly distribute on the tray, laying the lamb on top. (Picture 2 below)
- Place your tray into the oven, uncovered and roast for fifteen minutes. After this time, take out the tray, add 100ml of stock, cover with two layers of foil and return to the oven. Turn the temperature down to gas mark 3, and leave it to do its thing for two and a half hours.
- In the mean time you can start on your tzatziki: mix all the ingredients listed above, minus the sumac, together with a spoon. Cover with clingfilm and refrigerate (you want to do this two or three hours in advance so the flavours can get to know each other!) Just before serving, top with a generous pinch of sumac.
- Two hours into the cooking of your lamb, chop up the potatoes into large chunks and soak in cold water for around 30mins.
- Take the lamb out of the oven, turn it up to gas mark 6. Peel off the foil, (be careful of the steam!), carefully lift, add your potatoes and olives, shuffle about the lemons, onions and garlic, sprinkle generously with salt and pepper and top with more rosemary, oregano and thyme. (Picture 3 below)
- Return the tray to the oven, without covering, and leave it to roast for 30minutes on gas mark 6.
- Turn down the oven to gas mark 3 once more, and leave for an hour.
- At this point I started on my salad: chopped up the tomatoes and cucumbers, diced a packet of feta cheese, sliced up a generous handful of olives and thinly sliced half a red onion. Add the juice of half a lemon, a teaspoon of sumac, a teaspoon of oregano and half a pack of croutons. Toss together, cover, and pop in the fridge till later.
- Take the tray out the oven, drain the excess juices into a pan (to which you can add a tablespoon or so of flour to thicken and cook off to make a gravy), cover with tin foil once again and return to cook for another 45mins.
- Before serving up, leave the tin foil on and allow lamb to rest for around 20mins. (Picture 4 below)
Also, in case you want a bit more of a visual cue, here’re the various steps (1), (7), (8) and (12):