Description
A tender, slow-roasted lamb shoulder infused with garlic and oregano that falls apart beautifully. This flavorful dish is perfect for leisurely weekend entertaining and pairs wonderfully with roasted vegetables or a fresh salad.
Ingredients
Lamb and Marinade
- 1.8–2 kg lamb shoulder
- 6 cloves garlic, sliced
- 2 tbsp olive oil
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried)
- Salt and black pepper, to taste
Cooking Liquid
- 1 cup chicken stock
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for slow roasting.
- Prepare Lamb: Score the surface of the lamb shoulder and insert the sliced garlic cloves into the cuts to infuse flavor throughout the meat.
- Season Lamb: Rub the entire lamb shoulder evenly with olive oil, chopped oregano, salt, and freshly ground black pepper to coat it thoroughly.
- Arrange for Roasting: Place the lamb shoulder in a roasting dish and pour the chicken stock around it to keep the meat moist during cooking.
- Cover and Roast: Cover the roasting dish tightly with aluminum foil to lock in moisture and roast in the preheated oven for 3.5 to 4 hours.
- Brown the Lamb: Remove the foil for the last 30 minutes of cooking to allow the lamb to develop a crispy, browned crust.
- Rest the Meat: Once roasted, remove the lamb from the oven and let it rest for 15 minutes before carving to retain juices and enhance tenderness.
Notes
- Allow the lamb to rest for 15 minutes after roasting for juicier, more tender meat.
- This dish pairs excellently with roasted vegetables or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
