The ultimate Greek Easter roast: Slow lamb shoulder with lemon potatoes

Nothing brings people together like a slow-cooked roast, and for Greek Easter, lamb is at the centre of it all.

Greek cooking duo Helena and Vikki Moursellas are sharing their take on the ultimate feast favourite: tender slow-roasted lamb shoulder served with golden lemon potatoes.

It’s a recipe built for sharing: rich, comforting and designed to feed a table full of family and friends.

Ingredients

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• 1 tablespoon dijon mustard
• 125 ml (½ cup) olive oil
• 1 tablespoon Greek spice mix
• 1 tablespoon salt flakes
• 1.8 kg (4 lb) boneless lamb shoulder, butterflied
• 2 white onions, cut into 1 cm (½ in) thick rounds
• 1 garlic bulb, cut in half horizontally, plus
• 6 garlic cloves, peeled
• 250 ml (1 cup) vegetable stock
• 1 kg (2 lb 3 oz) desiree potatoes, peeled and cut into wedges
• juice of 2 lemons
• ½ bunch oregano

Method

1. In a large bowl, whisk together the mustard, olive oil, Greek spice mix and salt flakes. Add the lamb and toss to coat completely in the marinade. Cover and set aside in the fridge overnight.
2. The next day, preheat the oven to 160°C (320°F).
3. Line the base of a large roasting tin with the onion rounds and place the lamb shoulder on top. Using a small knife make six small incisions in the lamb and insert a garlic clove into each.
4. Pour the stock into the tin, then cover with a large piece of baking paper, followed by a large sheet of foil. Transfer to the oven and roast for 2½ hours.
5. Remove the baking paper and foil and increase the oven temperature to 190°C (375°F). Continue to cook the lamb for a further 1 hour, basting with the juices in the tin every 15 minutes.
6. Scatter the potato wedges around the lamb and add the garlic bulb halves.
7. Drizzle with the lemon juice and top with the sprigs of oregano, then return the tin to the oven and continue to roast the lamb and the potato for a final 1 hour or until the potato is tender.

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