Greek Style Roasted Lamb Shoulder

This is what my boyfriend cooked for us a few days ago and it was delicious. I rarely eat lamb (and red meat in general), but despite the bad rep it gets, unprocessed red meat is very nutritious and, in moderation, has its place in a healthy balanced diet. So I’ve been trying to add a little more to my diet, particularly lamb as it’s such a great source of many nutrients, especially B12.

I have to admit I rarely roast meat partly because I find it a little time consuming. It took about 2 hours to cook and I’m usually too impatient for that! But in the end it evens out as you’re left with at least a few meals worth of meat.

We initially roasted the lamb shoulder with potatoes and served it with a simple olive and tomato sauce, which was absolutely delicious.

We then had some leftovers with a quick greek style flavoured rice and grilled halloumi, bell pepper slices and cherry tomatoes.

Ingredients

For the lamb shoulder:

  • Lamb shoulder
  • 1 whole garlic bulb
  • 2 heaped Tbsp dried oregano
  • 2 Tbsp lemon juice
  • Salt
  • Black pepper
  • 1/3 cup olive oil

Oven cooked for 2 hours on 220C (on the middle shelf)

For the quick greek style rice:

  • Rice
  • Olives
  • 1 small onion
  • 1 chilli
  • Dried dill
  • Dried mint
  • Salt
  • Black pepper

For the olive and tomato sauce:

  • 1 tin of chopped tomatoes
  • Olives
  • Drippings from the cooked lamb
  • Salt
  • Black pepper

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