Greek Lamb & Lemon Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 8 hours
Start this the night before
Serves: 6 people
- 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
For paste
- 3 tablespoons mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 2 teaspoons salt
- Finely grated zest of 1 lemon
For baking
- 2-3 cups beef stock (can also replace 1 cup with white wine if desired)
- 4 tablespoons honey
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 - First marinate the lamb in the lemon juice overnight. I place it in a ziplock bag and lay it flat in a tray and turn it halfway through so that both sides were "lemoned".
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 wedge 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 another 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. You don't have to use it all, just a tablespoon or so is fine. Add the extra cup of stock if it is drying out.
Step 5 - By now the lamb should be very tender and soft. Spoon some of the honey over the top of the shoulder (heat the honey for 10 seconds in the microwave if it is too stiff) and increase heat to 200C/400F and roast the lamb uncovered for 20-30 minutes (you can also 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 in Australia or Yukon Gold in America)
- 1/3 cup/80ml/2.7flozs. pan drippings from the lamb above
- 1/4 cup/60ml/2flozs. lemon olive oil
- 4 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon semolina (optional, adds crunch)
- 1/2 teaspoon black pepper
- 1/4 teaspoon sugar
Step 1 - Steam the potatoes until starting to become tender (you don't want these soft enough to eat, you still want them firm). Cut into wedges.
Step 2 - Preheat oven to 200C/400F and line a baking tray with parchment or 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.