Five Hour Lamb Roast with Greek Salad
This is sooooo good, be prepared for amazing flavour and tenderness. An easy family meal that will impress. This recipe is as simple as mixing together salt, dried oregano, garlic and oil in a mortar and pestle. Rubbing all over a lamb roast and whacking in the oven for 5 hours. The lamb is tender, succulent with a divine flavor. Dinner done……
For the Greek salad, please go my recipe for Greek Salad Spoons.
2 garlic cloves
1 Tbsp salt
1 Tbsp dried oregano
1/3 cup (80ml) extra virgin olive oil
1.5kg lamb shoulder, plus lemon cheeks to serve
1 Preheat oven to 180 C non fan. Using a mortar and pestle, crush garlic, salt and oregano to a paste. Add 2 tbsp of oil and mix until well combined.
2 Trim any excess fat from lamb. Lightly score skin, then rub with garlic mixture. Place skin side up in a baking pan.
3 Reduce oven to 130 C non fan. Roast lamb, basting every 30 mins, for 41/2 hrs. Increase oven to 200 C non fan and roast for another 30 mins, until very tender. Transfer to a serving platter and pour over half of lemon juice, Cover loosely with foil and rest for 15 mins.
4. Serve with Greek Spoon Salad.
I have actually left this in the oven and not basted at all and it still turns out beautifully.
Available now on the Hipcook app under Lamb. Just press copy on the recipe and it goes into your private recipe collection!
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