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This succulent Greek-style marinated lamb shoulder is steeped in a bold mixture of red wine, lemon juice, garlic, and aromatic herbs, resulting in deeply flavored, incredibly tender meat. The long marination infuses every fiber with classic Mediterranean flavors while breaking down the connective tissue for a melt-in-the-mouth result. Whether roasted in the oven or cooked on the grill, the lamb emerges beautifully caramelized on the outside and juicy within. It is a centerpiece dish worthy of any festive table.
Prep
30 min
Cook
70 min
Total
100 min
Servings
4 srv
Difficulty
Medium
Calories
430 kcal
For 4 serving(s)
Per serving
Score the lamb shoulder all over with a sharp knife and insert sliced garlic cloves into the cuts.
Whisk together the olive oil, lemon juice, red wine, rosemary, thyme, oregano, salt, and pepper to make the marinade.
Place the lamb in a large dish, pour the marinade over, and turn to coat well. Cover and refrigerate for at least 4 hours, ideally overnight.
Remove the lamb from the fridge 30 minutes before cooking. Preheat oven to 200°C (390°F).
Place the lamb on a rack in a roasting pan and pour the marinade over it.
Roast at high heat for 20 minutes to brown, then reduce to 170°C (340°F) and cook for 50 minutes more, basting occasionally.
Rest the meat for 10 minutes before carving. Serve with the pan juices poured over.
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