Greek Easter Feast: Slow-Roasted Lamb Shoulder with Lemon Potatoes Recipe
Nothing unites people quite like a slow-cooked roast, and for Greek Easter celebrations, lamb takes centre stage as the traditional centrepiece. Greek cooking duo Helena and Vikki Moursellas are revealing their version of the ultimate feast favourite: tender slow-roasted lamb shoulder served with golden lemon potatoes.
This recipe is crafted for sharing: rich, comforting, and designed to feed a table full of family and friends during festive occasions. The combination of aromatic spices, garlic, and lemon creates a mouthwatering dish that embodies Greek culinary heritage.
Ingredients
- 1 tablespoon dijon mustard
- 125 ml (½ cup) olive oil
- 1 tablespoon Greek spice mix
- 1 tablespoon salt flakes
- 1.8 kg (4 lb) boneless lamb shoulder, butterflied
- 2 white onions, cut into 1 cm (½ in) thick rounds
- 1 garlic bulb, cut in half horizontally, plus 6 garlic cloves, peeled
- 250 ml (1 cup) vegetable stock
- 1 kg (2 lb 3 oz) desiree potatoes, peeled and cut into wedges
- juice of 2 lemons
- ½ bunch oregano
Method
In a large bowl, whisk together the mustard, olive oil, Greek spice mix, and salt flakes. Add the lamb and toss to coat completely in the marinade. Cover and set aside in the refrigerator overnight to allow the flavours to penetrate the meat.
The next day, preheat the oven to 160°C (320°F). Line the base of a large roasting tin with the onion rounds and place the marinated lamb shoulder on top. Using a small knife, make six small incisions in the lamb and insert a garlic clove into each one.
Pour the vegetable stock into the tin, then cover with a large piece of baking paper, followed by a large sheet of foil. Transfer to the oven and roast for 2½ hours, allowing the lamb to become tender and infused with the aromatic juices.
Remove the baking paper and foil and increase the oven temperature to 190°C (375°F). Continue to cook the lamb for a further 1 hour, basting with the juices in the tin every 15 minutes to ensure it remains moist and flavourful.
Scatter the potato wedges around the lamb and add the garlic bulb halves. Drizzle with the lemon juice and top with the sprigs of oregano, then return the tin to the oven. Continue to roast the lamb and the potatoes for a final 1 hour or until the potatoes are tender and golden brown.
This dish is best served hot, straight from the oven, making it an ideal centrepiece for Easter gatherings or any special occasion where food brings people together.
