Juicy, Slow, Oven Roasted Lamb Shoulder and Quick Greek Yoghurt Flatbreads
This may not photograph the best, but it’s certainly one of the best I’ve tasted in a long time.
There are lots of ways I cook lamb, and I’ve probably tried most of them.
This is a way to cook when I want maximum juice, maximum flavour with the extra bonus of something to use in my flatbreads.
Lamb shoulder isn’t the most expensive cut of meat, often overlooked, that’s when I pounce, grab one for the freezer and bring it out when I want to be able to throw something in the oven to eat later.
Easy Greek yoghurt flatbreads are my go-to with this, with a layer of shredded cabbage, some fresh radish sliced really thinly and of course, a thick layer of that incredible onion reduction.
What I will say about this dish is to not be afraid of the fat.
When eaten hot, the fat has, not just an incredible flavour, but also an amazing texture that melts in my mouth.
Wrapped up in a flat bread, my quick Greek yoghurt or your own choice, it imparts it’s precious juice all over my fingers and usually my chin too!
Go on, give it a go and enjoy your sweet life!
Rub the sauce right into the meat for the best flavou
What You Need
Lamb Shoulder – See Tip Box
2 Tbsp Olive Oil
S & P
2 Large Onions
4-6 Garlic Cloves
120ml Hot Water
After the first hour check, and if needed, add a cup more water
Wet Rub
2 Tbsp Worcestershire Sauce
2 Tbsp Apple Cider Vinegar
2 Garlic Cloves
1 Tbsp Sugar
1 Tbsp Soy Sauce
1 Bunch Fresh Mint Leaves
1 Bunch Fresh Parsley
8-10 Sun dried Tomatoes
Juice of 2 Lemons
60ml Hot Water
All that fat is flavour and melts in my mouth
Quick Greek Yoghurt Flatbread
300ml Greek Yoghurt
SR Flour - Enough to make a soft dough
Salt & Pepper
Reduce the onion mix by about 1/3
Additional
Sliced white cabbage
Sliced radish
Shredded white cabbage is my favourite thing to serve with this, with a bite from the radish and sping onion
How It’s Done
Set the oven to 220c
Remove the
Place all of the sauce ingredients into a blender or food processor and blitz until it’s all a smooth paste
Use a sharp knife to cut slits in the top of the lamb shoulder
Rub some olive oil over the skin of the lamb and sprinkle with salt and fresh pepper.
Rub the wet rub right into to the slits and all over the skin of the lamb
Peel the onions and slice the into rounds and place them in the bottom of a roasting dish
Grate, or crush the peeled garlic and ace in the pot along with the onions
Sit the lamb in top of the onions
Pour the hot water around the meat,
Place a lid on the pot – See Tip Box
Reduce the heat of the oven to 180c
Place the pot into the oven for 2-2 ½ hours – See Tip Box
Check after 1 hour – if a little dry, add more water around the meat.
After 2 hours, increase the temperature of the oven to 200c, remove the lid and let the lamb cook for a further 20 minutes until the top reaches a dark colour.
Remove from the oven, cover with foil and let it rest for around 20 minutes
Scrape out all of the onions from the oven dish into a medium saucepan, place the saucepan over a low to medium heat and let it cook until the liquid has reduced by around 2/3 rds.
Serve the onions alongside the lamb
Layer everything up on the flatbread, wrap and enjoy
Flatbreads
Place the greek yoghurt and the salt and pepper into a bowl and add flour until it comes together into a soft moist dough.
Cover the bowl with a clean cloth and leave to rest for 20 minutes.
After 20 minutes, pull off a small ball of the dough and with floured hands, roll in to a ball,
Dust a work surface with a little flour, and gently roll the dough out as much as it will allow you to - See Tip Box
Heat a non-stick frying pan and when hot, lay the flatbread directly into the hot pan.
Reduce the pan to medium and cook on one side until it begins to bubble and goes brown.
Turn over and repeat the process.
Yes please
Tip Box
Lid – If you don’t have a lid for your pot, use foil to cover instead.
Cooking – 1) All ovens are different so adjust cooking time accordingly
2) The cooking time also depends in how big the piece of lamb is.
Lamb – Depending on the size of the lamb shoulder, the only thing that needs to change is the initial cooking time.
Flatbreads - It’s difficult to say how much flour is needed, so add as much as you need while still keeping the dough soft.
