Cass’ easy 5 minute prep Greek Lamb shoulder

Oven roasted lamb shoulder with creamy gravy

Looking for a show-stopping meal that’s as easy as it is delicious? Cass’ Greek Lamb Shoulder is here to save your dinner (and your leftovers)! This recipe is tried, tested, and totally foolproof—it’s so simple, you’ll wonder why you haven’t made it sooner. Plus, it’s next-level when it comes to leftovers (hello, juicy, tender lamb goodness the next day)!

Non-Negotiable Ingredients:

• 1 onion – A must for that savory base.
• 1 head of garlic – You know we’re all about that garlic punch.
• 1 lamb shoulder – The star of the show!
• Sprigs of thyme – Fresh thyme adds that perfect aromatic touch.
• Your Briam chopping board & Yiayia’s Weapon

Method

Preheat that oven – Set it to 180°C fan-forced. Let’s get this magic cooking!

Chop & Prep – Peel and roughly chop your onion (no need for perfection here).

Garlic Time – Cut your garlic head in half and get ready for the flavor to unfold.

Place the Lamb – Put the lamb shoulder in a roasting dish. This is your canvas, so make it pretty!

Add Thyme – Toss in those sprigs of thyme—don’t be shy!

Season – Salt and pepper to taste (go ahead, give it a generous sprinkle).

Drizzle the Olive Oil – A good glug of olive oil for that rich flavor.

Dash of Water & Cooking Wine – Add a dash of water to keep things moist, and a little more of a dash of cooking wine for a flavor boost.

Cover & Cook – Cover the lamb and cook for 3.5-4 hours. Low and slow is the key to tender, melt-in-your-mouth lamb.

Crisp it Up – After the long, cozy cook, take the cover off and cook for another 20 minutes to let that lamb brown beautifully.

Gravy Ingredients:

• Remove the Lamb – Gently take the lamb out of the tray (it’s going to smell AMAZING).
• Squeeze the Lemon – Add half a lemon into the sauce for a zesty kick.
• Thicken It Up – Add 1 tablespoon of flour or cornflour (your choice!) to thicken the gravy just right.
• Add the Chicken Stock Cube – Pop in 1 cube of chicken stock for that rich, savory depth.
• Garlic Magic – Press out that roasted garlic from the tray and mix it into the stock for a full-bodied flavor.
• Mix & Strain – Stir well, then strain the sauce into a bowl to remove any bits.
• Whisk It – Use an electric mixer or whisk to make the gravy smooth and silky.
• Serve It Up – Pour the gravy into a serving jug, and you’re ready to go!

Why You’ll Love It:

• Easy Prep: 5 minutes of work, and the oven does the rest.
• Foolproof: Perfectly cooked lamb every time, with minimal effort.
• Leftovers? Yes Please!: The flavors deepen, and the lamb gets even more tender after a night in the fridge.

Get ready to impress, and make sure you’ve got enough to go around because this one’s a crowd-pleaser. Now that’s what we call a recipe worth keeping!

Time Needed:

Nigella’s: 15 minutes – to prep
Rookie’s: 25 minutes – to prep

Don’t forget to lick the koutali 😉

Product Used