Greek Lamb shoulder recipe with Potatoes and Lemon for 6 People Ingredients: • Lamb shoulder 2,5kg (with bone) • Some Rosemary coarsely chopped • Some Thyme coarsely chopped • Some dried Oregano • Some olive oil • 2 teaspoons of salt • ½ teaspoons of Coarse Pepper • 1 Garlic head • 500 ml Chicken/Lamb Stock • Juice of a lemon • 500-1000 gr mealy potatoes wedges Cooking: 1. Preheat the oven to 160° C on Convection (Umluft) 2. Put the Lamb in a big Cocotte or a cooking tray and season it from all sides with salt, oil, pepper, rosemary, thyme, oregano, lemon juice 3. Chop the garlic cloves into 4 pieces each. Then with a thin knife poke holes into each side of the lamb and stuff the garlic pieces in there 4. Pour the stock next to the lamb 5. Seal the cocotte with the lid (or when using a cooking tray put a baking sheet on the lamb and then cover the hole tray really tight with aluminum foil.) 6. Put it in the Oven at 160° C on Convection (Umluft) for ca. 3 hours 7. Put potato wedges next to the lamb season with salt and seal the cocotte again (see point no. 5) 8. Put it in the Oven at 160° C on Convection (Umluft) for ca. 1 hour 9. Remove the lid or aluminum foil and put it in the Oven at 220° C on Convection (Umluft vielleicht auch Grill besser) for ca. 20 min
1. Dont poke the lamb, you will dry the top part thats not in the fat, big mistake 2. Dont put oil, lamb has plenty of fat it will release as you saw, big mistake I am not giving you more tips 🙂
Don’t poke the lamb? Did you not watch why. She put garlic in the slithers. That’s how we roll with doing lamb Greek style. Oil as well is definitely needed. Maybe though you should do your own video on how Bulgarians do lamb 👌
Greek Lamb shoulder recipe with Potatoes and Lemon for 6 People
Ingredients:
• Lamb shoulder 2,5kg (with bone)
• Some Rosemary coarsely chopped
• Some Thyme coarsely chopped
• Some dried Oregano
• Some olive oil
• 2 teaspoons of salt
• ½ teaspoons of Coarse Pepper
• 1 Garlic head
• 500 ml Chicken/Lamb Stock
• Juice of a lemon
• 500-1000 gr mealy potatoes wedges
Cooking:
1. Preheat the oven to 160° C on Convection (Umluft)
2. Put the Lamb in a big Cocotte or a cooking tray and season it from all sides with salt, oil, pepper, rosemary, thyme, oregano, lemon juice
3. Chop the garlic cloves into 4 pieces each. Then with a thin knife poke holes into each side of the lamb and stuff the garlic pieces in there
4. Pour the stock next to the lamb
5. Seal the cocotte with the lid (or when using a cooking tray put a baking sheet on the lamb and then cover the hole tray really tight with aluminum foil.)
6. Put it in the Oven at 160° C on Convection (Umluft) for ca. 3 hours
7. Put potato wedges next to the lamb season with salt and seal the cocotte again (see point no. 5)
8. Put it in the Oven at 160° C on Convection (Umluft) for ca. 1 hour
9. Remove the lid or aluminum foil and put it in the Oven at 220° C on Convection (Umluft vielleicht auch Grill besser) for ca. 20 min
What if you have a smaller piece of lamb
@@Badmobileplayer you take Less of the of the Other ingriedients
@@TheSilentShadow7 I mean with the timing
Thank you for writing it all down, very helpful!
this recipe is exceptional! never comes out dry! the best ever!
I grew up on this recipe, it’s always a favourite. They do a lovely job here in this video!
This was the best lamb recipe I've watched so far with the exception of their hair hanging over the meat.
LOL. 😂
🤣🤯
I totally agree Justine. There is absolutely nothing better than Greek style roast Lamb and lemon potatoes 🙂
Guess you never tried lebanese then
Cocaine and hookers?
Helen is such a gorgeous woman, and a talented chef too. The slow cooked lamb shoulder looks spectacular, absolutely sensational indeed!!
Baking paper plus foil great tip thank you.
Great job I have an infinity for onions that along with possibly carrots would be a great addition
Looked really great.
A girl I once met made this for me. I married her.
yall need to season that lamb some more, this is a tragedy
FYI They add the lemon @ 2:52
Had a Lamb Joint, so tried this recipe - You will not be disappointed
Greek is the most delicious food
Oregano is best to serve with at the end. When oregano cooks too long it gives a bitter taste to meat.
Thanks because i was gonna over do it😁
Is it OK to use a roasting pan which has a matching lid you know the old style grandmother roasting pan
Is that 160c in a convention or fan forced oven?
Mouth watering
This was delish!!!
when and where was the lemon?
Lemon not aided and pan not fully sealed that is easily seen as they handle the tray.
@3:38 the oven says 160c … then @3:55 the oven says 139c ??? Thought she said 160c through out and then 220c at end??
Lovely video, always seems to be like being there with friends, not a TV product & still kinda exotic...
Are those temps for fan forced or convection cooking please?? 🙂
What would happen if instead of covering the tray , you wrap the meat in foil?
You need the steam….wrapping it doesn’t allow that
how much chicken stock did you use ? Thank you
2 cups. You can also use water which I prefer.
No lemon??
Uncooked spuds
Auregaano
Not seasoning the bottom? Not sealing (searing) it? Losing ALOT of flavor.. Just my opinion..
why didn`t you baste the lamb ? there`s only 3 ways to fuck it up don`t baste the lamb
Please tie the hair when cooking 🧑🍳... Rimas aku tengok!!!
They never added the LEMON
Look closer
@@erinflanagan6934 was it 2 lemons for juice??
2:52
Okay im nitpicking, you do not have to insolate your tray like through some magic the inside of the pan is hotter than the the rest of the oven xd
I use thick slices of red onion underneath
1. Dont poke the lamb, you will dry the top part thats not in the fat, big mistake
2. Dont put oil, lamb has plenty of fat it will release as you saw, big mistake
I am not giving you more tips 🙂
They barely added any oil... probably not necessary... but far from a 'big mistake'
Don’t poke the lamb? Did you not watch why. She put garlic in the slithers. That’s how we roll with doing lamb Greek style. Oil as well is definitely needed. Maybe though you should do your own video on how Bulgarians do lamb 👌