Chef Alejandro’s Greek-Style Lamb Shoulder
Serves
6
Preparation
15
minutesCooking Time
4
minutesIngredients
2 kg 2 lamb shoulder, bone-in
5 5 garlic cloves, minced
1 Tbsp 1 dried oregano
4 4 rosemary sprigs
2 Tbsp 2 olive oil
1 tsp 1 salt
1/2 tsp 1/2 black pepper
- Braising sauce
2 2 brown onions, sliced
1 Tbsp 1 tomato paste
2 Tbsp 2 red wine vinegar
cup dry white wine
3 cups 3 chicken stock
2 2 bay leaves
1 1 cinnamon stick
1 kg 1 cocktail potatoes, left whole
Method
- Score skin and fat of the lamb. Place in a large bowl and add garlic, oregano, rosemary, olive oil, salt and pepper. Rub all over, cover and refrigerate for at least 2 hours, ideally overnight.
- Preheat oven to 160°C. Heat large Dutch oven over medium-high heat. Sear lamb until golden all over. Remove and set aside.
- Reduce heat to medium. Add onion and sauté for 3 minutes. Add tomato paste and cook for 1 minute. Add red wine vinegar and scrape up any browned bits from the base of the pot. Pour in the white wine and bring to the boil.
- Add chicken stock, bay leaves and cinnamon stick. Bring back to the boil. Nestle lamb into liquid skin-side down. Cover with the lid and bake for 2 hours.
- Carefully turn lamb over, add potatoes to pot (they should be about half-submerged), then cover and bake for a further 1½ hours, or until very tender.
- Remove lid and switch oven to grill. Grill for 10 minutes to deepen the colour.
- Transfer lamb and potatoes to a platter and rest for 10-15 minutes. Skim excess oil from surface of braising liquid, then spoon sauce over lamb and potatoes to serve.
Notes
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