Slow Roast, Greek-style, Shoulder of Lamb with Summer Stew
Slow roasting one of our grass-fed, Southdown Shoulder of Lamb's in garlic, rosemary and organo ensures that the tender meat is full of flavour ... reminiscent of Greek summers!
Serves: approx 6 people
For the Summer Stew
1 red onion, peeled and chopped
1 white onion, peeled and chopped
2 fat cloves of garlic
10g fresh oregano
300g aubergine, diced
300g courgettes, diced
200 ml white wine
200 ml vegetable stock
1 lemon, zest and juice
4 fresh tomatoes, chopped
400g butter beans (tin)
2 tbsp pesto
160g fresh spinach, washed
1 bunch fresh parsley, chopped
- Pre-heat the oven to 220oC/ 200oC fan/ gas 7.
- Using a sharp knife make slits in the flesh of the shoulder of lamb and push in slithers of garlic. Place the lamb garlic side down in a large roasting pan and roast uncovered for 15 minutes, turn the lamb over and roast for a further 15 minutes. Surround the lamb with fresh oregano and rosemary and tip in 300mls lamb stock.
- Reduce the oven to 170oC/ 150oC fan/ Gas 3, Cover tightly with foil and pop back in the oven for 4 hours or until the meat is tender and coming away from the bone.
- For the stew, heat some oil in a large casserole or sauté pan over a low-medium heat. add the onions, garlic and oregano. Cook gently for 10 minutes or until soft but not coloured.
- Add in the courgette and aubergine, cook for5 minutes more. Pour in the white wine and stock. Bring to the boil, then reduce to a simmer and bubble gently for 10 minutes, adding in the lemon zest, the tomatoes and butter beans. Cook gently for a further 5 minutes.
- Stir in the pesto and spinach and finish with the chopped parsley, taste and season well.
- Serve slices of lamb in a bowl of summer stew with warm bread.