slow cooked lamb shoulder greek karen martini

Lamb shoulder tends to be even more flavorful than lamb leg and in true Greek fashion can be roasted in the oven or on the grill. Take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Then put the vegetables in the bottom of the slow cooker, placing the lamb on top as you would if cooking in a pot. Slow-roast 12 hours: Turn oven down to 100C/210F (both fan and standard, Note 5). Thanks so much for sharing your recipe. This only needs 15 minutes hands-on attention, then let your oven, slow cooker or instant pot do the hard word until its fall apart tender and delicious! The only downside I can think of is that it needs to be slow cooked, it cant be cooked hard and fast like a classic Roast Lamb Leg thats cooked until perfectly pink and juicy inside. Ill do the sides. Make the jus. Dont sweat the au jus, you just have to go with it and have a backup in case, if necessary. (He is very consistent with his rating, I find.). Preheat the oven to 165C fan-forced (185C conventional). Instructions. Pictured in post with. I hope you guys enjoyed this simple but delicious recipe with me. All you do is rub a leg (or sometimes shoulder) of lamb with olive oil, lemon juice and some simple Greek seasonings. Lemon tartness can vary greatly so taste the lemon juice before you use it and make adjustments accordingly. Secondly, it promotes more even cooking of the flesh because partially braising in a liquid distributes heat more effectively than the convective heat of oven air (ie. But trust me, its still pretty amazing enjoyed with your family and friends at home! Thank you so much for leaving your great feedback. 3. Run the jus through a sieve. This roast leg of lamb is a Greek staple during Easter and Christmas. Worked perfectly. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi Nagi, rather than covering with baking paper and foil, could you just put the lid of a cast iron pot/Dutch oven on instead? Firstly, my belated New Years Eve 2021 party that took place in March: And more recently on a trip to Tasmania when I took over the kitchen of Meadowbank Vineyard to put on a big lunch for Tassie friends! What can I do with this cooked lamb? I brought lamb shoulder to make this, when I got home I noticed that its a forequarter lamb shoulderwill it still work out fine if I follow thus recipe??? Join my free email list to receive THREE free cookbooks! Serve alongside the lamb with a spoon.This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad! A super easy and tasty authentic slow cooked Greek lamb roast (otherwise known as lamb kleftiko), with delicious lemon potatoes and vegetables. Thank you so much for the feedback! I feel like its relatively low effort but always impresses! Continue roasting for about 90 more minutes or as needed, occasionally lifting the lid to baste the lamb shoulder. 1. The best compliment of all is that youd like to make it again. Save my name, email, and website in this browser for the next time I comment. The foil gets lifted after about an hour whether you use an oven or simulate one with the grill. Serve with lemon. Add the water/beer to the marinade bowl, stir to combine, then pour over the tray. The book is mostly new recipes, but this is a reader favourite included by popular demand! Season the lamb well with salt and pepper. I had people who declared they did not like lamb going back for seconds and thirds. Why does the first method take the foil off after 1 hour however the 2nd recipe (grill) you leave the lid on? Bring the lamb shoulder to room temperature. Then lap up all the compliments as everyone devours their crazy delicious meal! This is one of those dishes that you had on your Greek island holiday and find yourself dreaming about when you get back home. Be sure to have plenty of liquid in the pan and perhaps keep it tented a bit longer than directed by the recipe. More About Me. Remove from the oven and shred meat into large chunks. With this kind of roast, low and slow with moist heat temperature is pretty much irrelevant, what you are looking for is fork tender meat. Season with salt and pepper. I would reduce all this to the desired consistency or if in a hurry slurry it with corn or arrowroot starch (1 tbsp starch mixed with 1 tbsp cold water, do not add it all at once, use as much as needed, stir as soon as you begin adding). Cover and cook on low for 8 hours. After 60 minutes remove the foil and continue roasting low and slow for another 90 minutes or until desired tenderness is reached. It was fantastic! It is all about very tender meat, permeated by flavor. If you do not have enough (about 1 cup or a bit more or pan liquids) supplement with chicken stock and add a knob of butter. This is a tight schedule. Step 2: Rub the meat with the olive oil, lemon and other seasonings. Sign up to recieve updates on my latest recipes, tips and reccomendations straight to your inbox! Garlic powder alternatively you can use onion powder. Can I use the same recipe for a boneless leg of lamb? But 12-hour lamb is the next rung, the top shelf its first class. Place the lamb shoulder in a slow cooker & arrange the sliced onion around the roast, then top with garlic, rosemary, bay leaf, salt, & pepper. Try doubling all the ingredients and slow roasting for a little over 5 hours. Place it in your baking tray. and rosemary Timeless companions to lamb! Loving the international food vibe here in general? 2. Then, uncover and bake for a final 2hours. So simply double the ingredients for the rubbing mixture to accommodate the size of your meat, place the rubbed shoulder over a rack inside a roasting pan with about a cup of water for moisture. 15 minutes before the end of the cooking time, add another splash or two of water if necessary, then turn the oven up to 220C/430F. Cover with lid or tightly with a double layer of foil. Reduce the oven temperature to 180C / 350F and bake for 2 hours. Using a mortar and pestle, crush the cumin and pepper, then add the garlic and crush, skin and all. Technically this is a kind of jus as opposed to a gravy, because its made from a reduction of meat juices rather than pan scrapings. But its most certainly not just for winter. Typically there is less fat on it than on a shoulder, so the fat will render a bit faster, watch it closely towards the second half of the 300 F roasting. Shoulder is a fattier cut of meat so is also ideal for slow roasting. Preheat the oven to 170C fan-forced (190C conventional). 7. Remove foil, and increase heat to 220C and turn on oven grill. Discovery, Inc. or its subsidiaries and affiliates. You could probably shave a little off the cooking time if you like, but its hard to ruin it by cooking slightly longer. Try using 3 to 4 lamb shanks depending on how many people you want to serve and how many shanks fit into your pot. 4.5 lbs (2kg) lamb shoulder roast, with or without bone 4 - 6 whole garlic cloves 1 large spring fresh rosemary salt pepper Instructions Slow cooker cooking instructions: Peel the garlic cloves and cut into large chunky long slivers. It was such a large shoulder, I have a lot of shredded lamb left over. Hungry for more? What do you do with it besides a gravy? If you go the route of roasting the lamb shoulder only consider an orzo salad with fresh or roasted vegetables or Greek roasted veggies in tomato sauce. I have a 800g half a leg of lamb. This slow cooked lamb shoulder will be the juiciest, most incredible lamb roast you have ever had! Rocket Salad with Balsamic Dressing and Shaved Parmesan, Rosemary Garlic Marinated Rack of Lamb (Roasted). IM the Roast Queen, remember? STEP 2 Heat a flameproof casserole dish and sear the lamb all over until well browned. ). A simple salad I like to serve is thinly sliced romaine, red onions, pitted kalamata olives (dried if you find them) and feta crumbled on top. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Your email address will not be published. All-purpose potatoes are fine, too, such as Desiree, Sebago or Yukon Gold. Then place in the oven for 12 hours at 100C/212F. 2. Rub marinade into meat and place lamb in a ceramic baking dish. Nagi x. I love a good roast lamb so Ive shared a few over the years! If it needs a touch of reheating, just give it a quick blast in the microwave (yep, seriously) or cover with foil and pop it in a 150C/300F oven. I like your idea of serving it with some simple asparagus. Rub the lamb all over with the olive oil, then with the oregano and cinnamon. Pour over wine and stock. Cover again and bake for 2 hours. Throw the veggies in a pot, sit a lamb leg on top, rub in simple Mediterranean flavours, and slow roast for 4 hours to fall-apart perfection. This may sound like a long time but its absolutely worth the wait! How long would you recommend cooking for? 1 tablespoon Olive oil, 1.3 kg Lamb shoulder. Greeks tend to cook lamb until it is fall apart tender and this is especially true of the shoulder cut. So! If you get the leg from a butcher, ask them to cut off the shaft bone so that the meat will fit nicely in your pot. Hi, Ruann, these are in relation to the rubbing mixture for the lamb shoulder roast. Lamb is a special treat for us. Or water. Like traditional Greek moussaka and this incredible roasted Greek chicken and potatoes. Learn how your comment data is processed. Run the jus through a sieve. Warning: youll want to eat them all to yourself! Pour the gravy into a saucepan and bring to a boil. This recipe is absolutely delicious.Ive made it several times. Lamb shoulder The more economical yet superior brother to lamb leg (in my humble opinion). Theres absolutely no need to use stock! Have tried MANY dishes from this site, but this was da bombdiggity. Using a mortar and pestle, crush the peppercorns, then add the garlic and bruise well, skin and all. Then I serve with fresh garnishes (feta, salad, bread). It means so much to me, and its encouraging to hear the recipe looked the same as in the photos! Karen Martini: Easter BBQ lamb, Ep 11 (11.04.14) 11 April 2014, 9:59 am. Its just one of the many flavors that makes each bit a delight! Hi Nagi, Pour water around. Id recommend browning the lamb and potatoes separately first, then following the oven version of the recipe. Pulse for 5 - 10 seconds until smooth. If this is the case where you live ask your local butcher to get exactly what you need or shop online we recommend DArtagnan (affiliate links below in the recipe card). I grew up with these recipes. Check half way through cooking, and again about two thirds of the way through. Tuck the rest of the garlic (unpeeled is fine) in and around the lamb and potatoes/veggies. Slow roast for 60 minutes then remove the foil. Give this recipe a go, you wont regret it. Fixed in card where it was missing, and thank you so much for the heads up! Thank you. 4. What to serve it with? Sprinkle half the spices on each size of the lamb and rub into it. You can serve at least 6 with simple sides. Simply thaw for 1 hour then add to a frypan with about 1/2 cup of beef stock. Making this this week ! I love using the technique of stuffing rosemary and garlic into incisions to infuse the meat with flavour. Add the vegetables, dates, moghrabieh and thyme, then return the lamb to the pot. Thats so strange, the only thing I can put it down to is perhaps your oven runs hotter than others. Cooked in slow cooker delicious the first mouthful reminded me of eating this in Greece served with feta salad and asparagus. Add the rosemary thyme and red onion.Cover with a large piece of baking paper and then aluminium foil. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Method STEP 1 Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Amazing ! Are your temperatures using a fan forced over or no fan? Cut small slits all over the lamb with a sharp knife and insert the garlic chunks into them. Fall-apart meat and LOTS of liquid! Cook in the slow cooker on low for about 9 hours. Think of 3-hour lamb like business class. This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad. Slowly whisk the slurry into the gravy. Has anyone tried adding black olives? Take lamb out of fridge 3 hours prior to serving (yes, it takes hours to come to room temperature, so that reheating is easier and more even). Its a little pricier but well worth it. Reheat 1 hour, covered, in oven. Slather then optional marinade Slather the rub all over the lamb shoulder, being sure to get right into all those cracks and crevices! A jus is supposed to be thinner. And lastly, the water becomes heavily flavoured with lamb juices, which we then reduce to make the sauce. Its a pretty special meal thats perfect for ANY kind of special occasion, or just a dinner party for family or friends. Place the garlic mix in a large bowl containing the lamb and massage into the meat. Preheat the oven to 165C fan-forced (185C conventional). Its often served on special occasions such as Easter Sunday, Christmas, Thanksgiving, or simply as a special dinner for friends or family. Remove the foil and paper and cook for another hour, then increase the heat to 230C fan-forced (250C conventional) and cook for 30 minutes until deeply coloured with rich, reduced juices. Heres a couple of gatherings from this year that starred this 12 hour slow roasted lamb! Although the beef stock adds another depth of flavor so I would highly recommend using it. Shoulder comes in all sorts of sizes depending on the size/age of lamb! Because the long and slow cook time means the lamb is essentially marinating as it cooks, in my opinion. Pan Seared Lamb Chops. If youre after something easy to make that takes little effort for those big holidays, then look no further! See picture #1/Step 1 prep the potatoes in body of post. Im going to attempt to make it for Christmas but it looks great and the extra tips and explanations are very helpful, wish me luck! To make the meal even more incredible, though, serve with a sprinkle of feta cheese, a dollop of Greek yogurt or, Want to serve it as part of a delicious feast? Do each go together? We love this dish and have made it 3 times (twice on Christmas Day). roll lamb tightly and use skewers to secure the roll. Readers have tried this Greek lamb kleftiko recipe in their slow cooker and left positive reviews. Im towards the end of the process and there is so much juice left. According to legends, sheep thieves would cook their stolen haul very slowly in pits in the ground in the hope that they wouldnt get caught. Prepare the potatoes and lamb shoulder as described above and place in a suitable roasting pan. Lucky you. Preheat a fan-forced oven to 170C (or 190C conventional). Youll even tuck the squeezed lemon rinds into the veggies for extra flavour. Add the garlic mix to a large bowl, then add the lemon juice, oil, bay leaves and oregano, and combine. 4. Take out of the oven, uncover and flip the lamb over. Lamb shoulder has more flavour and is easierto cook than lamb leg. Tender, juicy meat with rich flavor. Add wine and broth, then add the spiced lamb on top. Home Greek Easy Slow Cooked Greek Lamb (Lamb Kleftiko), Posted Apr 05, 2022 | Updated Apr 15, 2022 by Helen | 64 Comments |. It has more flavour and its far juicier. Then if time permits, leave the lamb to marinate for 2 hours on the counter in the roasting pan, or up to 24 hours in the fridge. Thanks so much for an easy and wonderful addition to my lamb repertoire. On the other hand, because lamb shoulder is a juicier cut,its incredibly forgiving so if its in the oven for too long, its still going to be gloriously juicy. The gravy was divine. Now go to bed and sleep well, relaxed by the knowledge that your lamb will turn out beautifully tomorrow. Thanks a million for sharing + merry xmas , Thanks Tex! Cook for 30 seconds. Hello Sarah! Place the roasting pan on the stove over medium high heat. Combine 2 tbsp olive oil, remaining lemon juice, 1 tsp lemon zest, rosemary leaves, salt, pepper, garlic and shallots. The lamb was a huge hit, tasted exactly how we get is in Greece thank you! Tilt the pan and use a spoon to remove all but around 2 tbsp of fat (try to avoid scooping out any juices). Add the garlic mix to a large bowl, then add the lemon juice, oil, bay leaves and oregano, and combine. Place the potato wedges, tomatoes, red pepper, onions, and bay leaves in an oven proof cooking pot or deep roasting pan. Although the wine adds flavor. Return the lamb to the pan. In a suitably sized roasting pan toss the potatoes with olive oil, half the lemon juice, oregano and a bit of salt and pepper. Absolutely delicious Will definitely make again, Any specific type potatoes that youd recommend if baby potatoes arent an option? Braised Lamb Shanks (Oven) Let's stay updated! If you want to go all out, make. Garlic, wine, paprika, thyme, rosemary and the sweetness of red onion! What an amazing and memorable date night or special gift! Youve taught me how to cook!! Thank you so much for the feedback! Spread all over the lamb shoulder and place it over the potatoes. Place in the oven, and TURN DOWN to 180C/350F (160C fan). Cook the moghrabieh for 25 minutes in boiling, salted water, then drain and put aside. Yum, yum, yum that looks incredible! Then uncover, add the potatoes and stock etc., keep drippings in pan and continue slow roasting at 300 until tender, so perhaps another 90-120 mins (after 90 keep checking it for tenderness with a fork and take it out when satisfied). This was absolutely delicious it looked exactly like the picture and all the timing & instructions were just perfect this will definitely be cooked again (maybe next time with some company here to enjoy it too). Once the jus is ready, pour into a jug and serve alongside the lamb. I am making this recipe tomorrow in a smaller scale for 2 people. You dont have to add any more water during cooking. Take out of the oven and drizzle with fresh lemon juice, wine and beef stock. All my recipes . NOTE: In order to brown the surface of the lamb shoulder before you begin cooking it you can either sear it in a hot pan or simply place it in a very hot oven for the first 10-15 minutes. In step 3, you say to add HALF the lemon juice, but I cannot see anywhere in the recipe where you say to add/use the other half of the lemon juice. 2. I made this and used ramekins to raise it because I didnt have a rack. And I would also error toward the lower temp out of the oven. How do you adjust for bigger cuts. Notify me via e-mail if anyone answers my comment. Roast for 4 hours until the lamb is fall-apart tender. 3. Tag me on Instagram at. Easy to scale up Make 2 at the same time in one pan, or 4 across 2 pans! Instructions. preheat oven to 200c (395f) make the rub - in a small bowl mix together the garlic, dried oregano, fresh oregano leaves, vinegar, lemon juice, olive oil and pepper mixing well then rub onto the underside of the lamb shoulder. Im taking it back to the butcher tomorrow. Me: How about a slow cookedlamb shoulder? Or if youre just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives! Reduce pan juices Remove the lamb to a platter, another roasting pan or a large container. This is a dryish braise, or a wettish roast either way, the result is a richly sticky and intensely flavoured dish, scented with oregano and bay, with plenty of lemon brightening and slicing through the richness. Heat the oil in a large, cast-iron casserole pan over medium heat. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Make sure the lamb is piping hot before serving. Cook for another 45 minutes uncovered, then increase the heat to 220C fan-forced and cook for 10 minutes until deeply coloured with rich, reduced juices. I cant. Add the salt and lemon zest and combine well. is a perfect meal for easy entertaining. Add the lamb, potato and onion and toss through the marinade. Its better still with hogget (teenaged sheep). Step 3 Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered. The only thing that will change is the cook time. Happy baking! In Melbourne, see the Little Creek Cattle Company. Lamb kleftiko is a classic slow cooked Greek lamb dish made with simple ingredients. ***use quantity as a guideline, you want to have as many as needed to fill the roasting pan - do not overcrowd it. This is because it looks and pours more elegantly than a more viscous gravy. Continue cooking in it until you are personally satisfied with how tender the meat has become. The pan drippings will be delicious to drizzle over the meat so do not discard them. Subscribe my Newsletter for new blog recipes! Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste. 1. But remember the point of the liquid is to help cook the meat in a gentle manner, almost like braise, so if you only added as much as recommended, Id keep it there until the end. Trim any excess fat, but leave a good amount of fat cap on top. You can browse their classes and choose the one you like the sound of best. Peel half of the garlic and chop it into small(ish) pieces (thirds to quarters is fine). Thyme a couple fresh sprigs of this too. No doubt your incredible roasted leg of lamb would taste even better while sipping a glass of ouzo in the Greek sunshine. Thanks for another hit! Roasting a lamb shoulder on the grill, especially if a charcoal grill, imparts more authentic, rustic Greek flavor closer to what a spit fire roasted lamb would taste like. Hi. so its out of the oven by 7 pm ready for dinner. The pan will have even MORE liquid than it started with because of all the lamb juices. 3-hour lamb is cooked at 180C/350F, while the 12 hour lamb is cooked at only 100C/212F. For big lamb chunks, try cooking the dish for around 2.5 hours. If unsure, check with a meat thermometer that the internal temperature is at least 75C/167F. Remove the bay leaves. I truly do believe this to be the best way to roast a lamb, for the most superior results. Brother: If were gonna do a roast, we should do it right. 2 hungry females and there is only a small portion left!! Serve with gravy (below). Everything I cook from you turns out amazing. The result is a delicious all-in-one meal fit for a (Greek) king! When the lamb emerges from the oven in the morning, the flesh should pry apart with very little effort (check the side, not top, to preserve presentation). No need to prepare elaborate side dishes or make gravy since you have the delicious pan juices and vegetables to enjoy with the lamb. This is to give the browning a head start. If youd like to serve the lamb as part of a bigger Greek feast, by all means serve it with a few more simple sides. Add the lemon zest and juice, dried limes, bay leaves, chilli and stock, making sure to cover the lamb by adding a little water if required. one inch long pieces. This also leaves room for further oven time if needed, if the lamb flesh was not quite fall-apart. (45 minutes roasting uncovered + 12 hour slow roast time). Step 3: Make small slits in the meat with a small sharp knife. Serve with a lightly dressed bitter leaf salad, large chunks of firm feta and bread to mop up all the juices. All these herbs are very compatible with lamb meat. Beef Standing Rib Roast (Prime Rib) with Red Wine Sauce. Tag me on Instagram at. then pour the water into the pan. Forget the lamb, just feed me potatoes! Potatoes: Waxy potatoes such as Kipfler, Dutch Cream or Nadine are best so that they dont turn to mush. 3. 2 large ripe tomatoes cut into thick slices 1 onion sliced 3 bay leaves 5 cloves of garlic cracked open 6 sprigs of fresh rosemary Few heavy glugs of extra virgin olive oil 1 lemon Tablespoon of dried oregano (preferably Greek of course!) OK, signing off! Finally, pour over 200ml (just under a cup) water. No wrangling a roasting pan on the stove to make a roux with the fat in the pan here. What are the ingredients I need for Greek Slow Roasted Lamb? This will probably take you as little as 15 minutes (honestly!). I have a 5lb leg of lamb, could not get anything smaller at the butcher! Me: Thats ridiculous. I would highly recommend getting a good quality piece of lamb from your local butcher. My recipe is for around a 1kilo lamb leg so you can just follow the recipe as it is and it should turn out great! Easy, no carving, and help-yourself serving! If serving at a lunch Roast the shoulder(s) overnight. Leg either needs to be roasted to blushing pink perfection or slow-roasted to fall-apart tenderness (but because its leaner theres less margin for error with the cook time). The lamb has so much heat in it, its fine to stay out on the counter until lunch is served at 1pm or so. Cooked up a second batch of liquid partway through because it was dry. Olive oil For rubbing the lamb so the salt, pepper, garlic and rosemary stick. Squeeze the rest of the lemon all over the potatoes, vegetables and garlic. Im so glad it turned out well! Dried oregano: This herb features in so many Greek recipes for good reason! . Rub the lamb with the olive oil, salt and pepper. Take out of the oven, uncover and flip the lamb over. I realised the butcher gave me the same today! 1 garlic bulb, skin on, cloves separated and bruised, 2.5kg lamb forequarter, cut into 10 pieces (ask your butcher), 6 large, waxy, yellow-fleshed potatoes, peeled and cut into 34cm wedges, 1 large onion, skin on, cut into 8 wedges, 200ml water or beer (use water for gluten-free). Hello! This site uses Akismet to reduce spam. There are vegetables, Salads, Potatoes, Pasta, Rice and more, so take your time to choose from the delicious ideas. Smoked Leg of Lamb A big pan of Herb & Garlic Roasted Vegetables would also be ideal and can be made after the lamb comes out of the oven since the lamb will stay warm for hours upon hours. A leg of lamb: To serve around 6 people, I recommend a roughly 2 pound (1 kilo) leg of lamb with the bone in. Lower the grill temperature to 300 F. Loosely cover the roasting pan with foil. IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW AND DONT FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL! This was the BEST LAMB I HAVE EVER TASTED!!! Thank you. Garlic! Preheat the oven to 450 F. 2. Check a couple of times during cooking and add more splashes of water if needed. Make sure you pat down the lamb so that its dry.
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