“Lamb is mostly eaten on Greek Easter. But for us we love lamb all year round! The best part about this recipe is you can throw it into the oven, which gives you plenty of time to get yourself ready for when your guests arrive. Growing up lamb was a treat as it was an expensive cut of meat to buy, so mum would only buy it on special occasions”, Helena & VikkI Moursellas
- In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Add the lamb to the marinate and coat completely. Place into the fridge to marinate overnight.
- Preheat the oven to 160°C. In a large roasting pan line the base with onion rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each.
- Add stock and cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes.
- Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes. In the last hour of cooking, scatter potatoes around the lamb along with lemon juice and fresh oregano and cook until potatoes are tender.
Recipe by Helena & Vikki Moursellas. You can buy their new cookbook, OPA!, here.
