Lamb shoulder is a delicious treat, and generally needs to be slowly cooked for a few fours in a bit of liquid to tenderize the meat. In this recipe, I simply use water and let the marinade season the lamb, then use the cooking broth to poach potatoes and onion to serve alongside the lamb. Put some tzatziki, pita bread, and a fresh Greek salad on the side, and you’re all set for a fantastic Sunday meal.
Note: The souvlaki marinade goes great on kebabs, obviously, but also works as a marinade for whole chickens, pork shoulders, etc. Store in the fridge for up to a month.
1 lamb shoulder, bone in, trimmed of excess fat and elastic-like back strap (alternately, you can use a boneless lamb shoulder)
4 tbsp souvlaki marinade (see recipe below)
6 Yukon gold potatoes, peeled and cut into ¾” thick rounds
2 sweet onions, peeled and sliced into ¾” thick rounds
2 tbsp fresh mint, roughly chopped
2 tbsp fresh Italian parsley, roughly chopped
- Score the lamb shoulder in a crosshatch pattern at 2” intervals. Rub the marinade all over the lamb, pressing in to get into the depths of the scored meat. Cover and refrigerate for at least overnight, but up to three days.
- Preheat the oven to 325°F.
- Place the lamb in a deep roasting pan, and fill the pan ½ way with hot water. Cover the roast with tin foil and place in oven to cook for 3 hours, or until the meat pulls easily away from the bone. Take the roast out of the pan and rest, covered with a tea towel to keep warm.
- Pour the roasting juices into a pot. Add the potatoes and onion, and top up with hot water to just cover the potatoes. Bring to a simmer over a medium heat and cook until the potatoes are just tender, about 30 minutes.
- Meanwhile, using a pair of tongs or a fork, pull the lamb meat away from the shoulder bones. Give the meat a very rough chop (you want the meat to be serving-size).
- Using a slotted spoon, remove the potatoes and onions and place in a serving bowl. Add the lamb meat to the pot with the broth, toss in the herbs, and stir well. Bring to a light simmer over a medium heat, then place in a serving bowl next to the potatoes. Serve immediately.
Makes about 300 ml
4 tbsp salt
1 tbsp ground black pepper
1.5 tbsp dried oregano
6 tbsp lemon juice
4 tbsp garlic cloves, peeled and chopped finely
2 tbsp hot mustard
1 cup olive oil
2 tsp paprika
- Blend all ingredients together and store in the refrigerator for up to a month.