Greek-style Shoulder of Lamb - Oven or BBQ

With the gorgeous weather we've been having here lately, no one including myself, wants to spend hours in the kitchen cooking.  Food that's simple to prepare and requires little looking after is what I'm after.
My Greek-style roast lamb fits in perfectly and the lovely spices remind me of holidays in Greece. When it's cooking your kitchen will smell amazing.

Hopefully the coming bank holiday weekend will also be nice and sunny (and dare I say it) perhaps even warm enough to have a BBQ - I have to point out I've never tried to cook a piece of lamb like this on a BBQ but if you're all clued up, then I say go for it!
You can of course serve this lamb with whatever you fancy, but I suggest thinly sliced and into pitta bread along with a Greek salad makes for a simple but filling meal to enjoy with friends or family.

Serving size is anything from 4 to say 10 people depending on how you serve it and what with; for example served in pitta bread this will go a long way.

Print Recipe

You will need:

1kg boneless shoulder of lamb

Spice mix:
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 teaspoon garlic powder
a pinch of sea salt
a pinch of black pepper
1 sprig of fresh rosemary - leaves only and chopped finely
Thyme - freshly picked leaves only to make about 2 teaspoons
3 tablespoons olive oil

1 lemon - slice half and keep the juice of the other half
80ml dry white wine 

How to do it:
Preheat your oven to 170C (fan oven) 325F or Gas 3

Get yourself a small bowl and add all the spice mix ingredients including the olive oil and mix together.

Remove the string and unroll the shoulder of lamb (if yours is rolled and tied with string as mine was).
Lay it out and rub all over with the spices - concentrate on the top and then the underside.  You should have enough spice mix to cover a 1kg piece of lamb. Once unrolled the piece of lamb will be long and thin, so fold it in half once so it's two thicknesses instead of just one.

Put the lamb in a dish and cover with cling film then into the fridge and leave for at least 30 minutes - longer is good so the meat can take on those lovely spices. 
Now this bit is important; like any meat you should always remove it from the fridge at least 30 minutes before you are ready to cook so it can come to room temperature.

When you're ready, transfer the lamb to a suitably sized roasting tin.  Add the lemon juice to a glass of wine, pour into the tin and add the lemon slices.
Drizzle with a little olive oil and cover loosely with foil.  Put it on the middle shelf of a preheated oven for about 1 hour and 10 minutes.  Remove the foil and baste with the wine and lemon juice.  Pop back into the oven uncovered now for a further 15 minutes or so until cooked to your liking.
Exact timing of course will depend on the thickness of your meat and your oven as all ovens cook differently; and also how well you like your meat cooked. 

Meat thermometers are the way to go!
The best way is to use a meat thermometer; for medium you want the internal temperature of lamb to be about between 63C for medium rare or 68C for medium and 77C for well done.
Personally I'd have preferred mine a bit less cooked but Paul (the husband - Mr Fussy) wouldn't have eaten it.  The temperature of my piece of lamb was 70C

I use a Stoves Sterling 600MF oven - you can read my review here.

1 comment

  1. Oooh - there's very little that beats a lovely slow-cooked shoulder of lamb! I have a spicy, fragrant Nigel Slater recipe that's my lamb go-to recipe :)


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