Greek lamb shoulder

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a piece of meat and potatoes on a plate with lemon wedges next to it

This lamb shoulder tastes absolutely delicious and is fall of the bone tender. It is covered in Greek flavours and slow roasted for 5 hours.I served the lamb with roast potatoes, Greek salad and pitta. You can also serve with seasonal vegetables.

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a plate with meat, potatoes and olives on it

It's almost time for Greek Easter but even if you don't celebrate, it's the perfect time to serve this glorious Greek lamb shoulder and lemon potatoes. This Greek lamb is wonderfully soft and given a piquant twist with a lemon marinade and a mustardy garlic paste. To pair with the lamb, Greek lemon potatoes are tender with a gorgeous lemon flavour. This is a pushy recipe Dear Reader!

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a white plate topped with meat covered in sauce and garnished with parsley

This slow-cooked lamb shoulder with a fresh fig pistachio salsa from The Ottolenghi Test Kitchen is an impressive centrepiece for any dinner party or upgraded Sunday roast.

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two roast beefs on a platter with carrots and rosemary garnish

Thinking about an easter lamb roast? A slow roasted garlic rosemary lamb shoulder with carrots - moist, tender, pull-apart lamb shoulder with a garlic, rosemary & cumin rub served with baby carrots and gravy. And all in one pan! Shake up your usual lamb roast! #chefnotrequired #lamb #easterdinner #roastdinner #onepot

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meat and potatoes in a pan on a table

Today is Australia Day so I’m pretty excited to be sharing this lovely lamb recipe with you, not only because in my family Australia day equals eating a good deal of lamb, but because this dish, ad…

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a white plate topped with meat covered in toppings

Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six…

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a large piece of meat sitting on top of a wooden cutting board next to a knife and fork

Recipes solely about meat are not something I write about often. On the contrary I encourage my readers to pad out their meat dishes with bucket loads of vegetables to make animal protein go a long, long way. Sometimes, however, an idea for a recipe comes along where meat just has to be the star and this is one of those. I love lamb and I love Greek food, and Greeks are particularly well known for the way in which they prepare it...

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