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–+ servings
A slow cooked lamb shoulder roast sour-used by vegetables.
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Slow-Cooked Lamb Shoulder

This Greek slow-cooked lamb shoulder with veggies, and lots of herbs is absolutely delicious and packed with flavor.
Course Dinner
Cuisine Greek
Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Calories 481kcal
Author by Jenny | The Greek Foodie

Equipment

  • Dutch oven or large roasting pan

Ingredients

For the lamb and marinade

  • 4 lb lamb shoulder. boneless
  • 5 garlic cloves minced
  • 3 fresh rosemary sprigs just the leaves
  • 3 fresh thyme sprigs just the leaves
  • 2 tablespoons dried oregano
  • 2 tablespoons coarse sea salt
  • 4 tablespoons extra virgin olive oil
  • 1 cup chicken stock
  • 2 bay leaves
  • 2 lemons halved and quartered

The vegetables

  • 2 red onions cut into wedges
  • 2 red bell peppers cut into 1" pieces
  • 2 green bell peppers cut into 1" pieces
  • 2 celery stalks cut into 1" pieces
  • 2 medium carrots cut into 1" pieces
  • ¼ cup extra virgin olive oil
  • 2 fresh rosemary sprigs just the leaves
  • 3 fresh thyme sprigs just the leaves
  • sea salt
  • freshly ground pepper

Instructions

  • Mix the minced garlic, sea salt, extra virgin olive oil, rosemary, and thyme leaves, and dried thyme in a bowl.
    Score the lamb with a knife and rub the marinade all over.
  • Add the chopped peppers, celery and carrots to a big bowl.
    Next, add the chopped rosemary, thyme leaves, and dried oregano with ¼ cup of olive oil—season with sea salt and freshly ground pepper.
    Mix well and let vegetables sit while lamb roasts.
  • Place the lamb in a dutch oven or deep roasting tray. Pour on the bottom of the pan the stock, lemon chunks, and bay leaves, cover, and bake for 3 hours at 140° C / 285°F.
  • After 3 hours take the pan out of the oven. Turn the heat up to 190°c / 375°F.
  • Transfer the lamb to a plate.
    Add all the veggies with their juices to the pan. Then, add the lamb on top.
    Place pan into the oven and cook for another hour.
  • Leave the lamb to rest for 10 minutes. Then, transfer it to a platter surrounded with the vegetables.
    Serve with roasted potatoes, bread, and a green salad.

Notes

  • Substitute the lamb shoulder with a leg of lamb. You can use bone-in roast but adjust the cooking time. Bone-in requires a longer roasting time.
  • You can add cubes of halloumi cheese to the pan at the last hour of roasting.
  • If you can't find fresh herbs, substitute with their dried versions.
 
Nutritional Info – Please remember the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 481kcal | Carbohydrates: 16g | Protein: 43g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 123mg | Sodium: 2517mg | Potassium: 1043mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1585IU | Vitamin C: 93mg | Calcium: 85mg | Iron: 5mg