Plati Sto Fourno (Slow Roasted Lamb Shoulder)

Ingredients

• 1 shoulder of lamb
• 2 lemons, skin and pith removed so you have just the flesh
• 3 onions
• 1 head of garlic
• 8 cloves of garlic, peeled and sliced in half
• Olive oil
• 1 tbsp Greek oregano
• Sprigs of rosemary
• 2 tsp cooking salt
• 1 tsp black pepper

Method

Step 1
Firstly, clean your lamb using a damp paper towel. Remove any fat that you don’t want, but don’t remove too much because fat keeps the meat moist.

Step 2
Preheat your oven to 200°C.

Step 3
Clean and peel the onions. Slice them about ¼ inch thick and assemble them on the bottom of the baking dish. Sprinkle a little salt and pepper on them and drizzle with olive oil. Place the lamb on top.

Step 4
In a bowl put the salt, pepper and oregano. Generously sprinkle the seasoning over the lamb on both sides.

Step 5
Using a sharp knife, make incisions all over the lamb. Insert the garlic cloves and a little rosemary into these incisions.

Step 6
Now you need to slice your lemons and place slices all over the lamb.

Step 7
Cut the whole head of garlic in half and place halves in the baking dish.

Step 8
Drizzle the top of the lamb with olive oil.

Step 9
Tear a sheet of baking paper large enough to cover your dish. Wet is under a tap and scrunch it up and cover your lamb as if the baking paper were a little blanket.

Step 10
Cover the entire dish with foil and put it in the oven. For the first 30 minutes, bake it at 200°C in a fan forced oven. Then reduce your temperature to 150°C and bake for a further 1 ½ hours.

Step 11
Remove the foil and baking paper and bake the lamb uncovered for a further 30 minutes.