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Greek Lamb Shoulder Parcel

Slow Roasted Lamb Shoulder

4 - 6

Serves

5 mins

Prep Time

3 hrs

Cook Time

The Ironclad Pan Company

Recipe author

The Ironclad Pan Company

This recipe offers a really fun and delicious way to cook lamb shoulder, resulting in the most tender, juicy, and lemony lamb you’ll ever eat. Slow cooked and nestled in baking paper the final dish ends up looking like you’ve made the most wondrous filo pie.

The cook time is long but the prep time is mere minutes. Pop it in the oven and get on with the rest of your day.

Go on. Take that Greek holiday now!

This recipe offers a really fun and delicious way to cook lamb shoulder, resulting in the most tender, juicy, and lemony lamb you’ll ever eat. Slow cooked and nestled in baking paper the final dish ends up looking like you’ve made the most wondrous filo pie. The cook time is long but the prep time is mere minutes. Pop it in the oven and get on with the rest of your day. Go on. Take that Greek holiday now!

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Lamb,

National Lamb Day,

Casserole/Slow,

Dinner,

Special Occasion & Entertaining,

Ingredients

Marinated Lamb

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1kg Quality Mark lamb shoulder

bone out

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2 sweet peppers

red, sliced in chunks

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2 medium carrots

sliced in chunks

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2 medium red onions

quartered

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½ garlic bulb

chopped

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2 tbsp smoked paprika

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3 tbsp oregano

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2 tbsp Dijon mustard

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2 lemons

zest and juice

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¼ cup white wine

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¼ cup olive oil

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200g green olives

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To Assemble

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1 garlic bulb

peeled and broken into cloves

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750g Agria potatoes

in chunks or baby potatoes

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8 bay leaves

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Large handful fresh thyme

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2 tbsp salt

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to taste black pepper

To serve

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150g feta cheese

crumbled

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250g cherry tomatoes

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½ cup parsley

chopped

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1 lemon

zest

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1-2 lemons

juice

Method

To Prep Lamb

To Roast Lamb

To Serve

1

Dry the lamb shoulder with a paper towel then slice diagonal cuts into both sides of the shoulder so you can tuck the bay leaves and garlic into these cuts later on.

2

In a large bowl combine lamb and marinade ingredients and pop in the fridge for 2 - 24 hours! The longer you leave it the tastier. However if haven’t got time to marinade the meat don’t let this put you off, it will still taste great.

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3

Remove meat from the marinade and dry lightly with a paper towel.

4

Heat your pan to high and sear the lamb for 2–3 minutes each side. Fat side down first.

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