By Lorraine Elliott
An Original Recipe by Lorraine Elliott/Not Quite Nigella for Grecian Purveyor
Cooking time: 8 hours
Start this the night before
- 1.5kg/3.3lbs lamb shoulder
- Juice of 2 lemons (around 1/3 to 1/2 cup) - 4 cloves garlic, peeled and sliced thinly
- 2 sprigs fresh rosemary
- 4 tablespoons Greek fir/pine honey
- 3 tablespoons Greek extra virgin olive oil
- 2 teaspoons natural sea salt flakes
- Finely grated zest of 1 lemon
- 2-3 cups beef stock (can also replace 1 cup with white wine if desired)
Note: your lamb shoulder should already be trimmed but if not, make sure that there's a thin layer of fat on the lamb. Lamb shoulders vary in size-this was 1.5kgs but they can go up to 2.5 kilos so adjust your time accordingly (generally at a minimum cook lamb shoulder for 90 minutes per 500g/1.1lbs at 160C/320F). Smaller joints do tend to shrink when baking so just keep that in mind if you're presenting it to guests.
Step 1 - Marinate the lamb in the lemon juice overnight.
Step 2 - Preheat oven to 160C/320F and place a rack or trivet on a baking tray and place lamb on the rack reserving the lemon marinade. Mix all of the paste ingredients together. Spread the paste over the lamb.
Step 3 - Make some deep cuts with a sharp knife and slot in garlic slices and sprigs of rosemary. Cover tightly with foil and roast for 3 hours.
Step 4 - After 3 hours take the lamb out of the oven and drain the pan juices and fat from the lamb for the potatoes. Spoon some of the lemon marinade over the lamb over the paste and add 2 cups of the stock to the baking dish, cover again tightly with foil and return to the oven for 3.5 hours. Add 1/4 cup of water to the leftover lemon marinade. Every hour spoon over some more lemon marinade over the lamb. Add the extra cup of stock if the liquid at the bottom is drying out.
Step 5 - Increase oven temperature to 200C/400F. Spoon some of the honey over the top of the shoulder and and roast the lamb uncovered for 20-30 minutes (put the potatoes on now). Let lamb rest under the foil for 15 minutes before serving. I pull it apart with forks and then serve it drizzled with the remaining lemony mustardy jus in the bottom of the pan.
Greek Lemon Potatoes
- 1.5kgs potatoes (Dutch Cream or Desiree)
- 1/3 cup/80ml/2.7flozs. pan drippings from the lamb above - 1/4 cup/60ml/2flozs. lemon agrumato extra virgin olive oil
- 4 teaspoons natural sea salt flakes
- 1 teaspoon organic Greek dried oregano
- 1 teaspoon semolina (optional, adds crunch)
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
Step 1 - Steam the potatoes until just starting to become tender but not soft, you still want them firm. Cut into wedges.
Step 2 - Preheat oven to 200C/400F and spray with oil. In a large bowl mix the pan drippings, olive oil, salt, oregano, semolina (if using), black pepper and sugar and toss the potatoes in this mixture. Bake for 30-45 minutes (the length depends on how large your wedges are) turning halfway.
Happy Easter / Καλό Πάσχα!
If you loved this divine recipe by Lorraine visit her fabulous food blog: https://www.notquitenigella.com/