• Go for a slow-cooked option that doesn't require too much effort but is big on flavour. (Adam Liaw)Source: Adam Liaw

When it comes to an easy dinner party, there are two things that you can do to really take the pressure off: use time to your advantage and take advantage of your guests’ manpower to save yourself effort in the kitchen.






Skill level

Average: 3.2 (82 votes)


  • 1.5 kg lamb shoulder, bone-in
  • salt and pepper, to season
  • 1 tbsp olive oil
  • ½ lemon, juice
  • 1 tsp dried oregano
  • 6 brown onions, peeled and quartered
  • 1 head garlic, halved horizontally
  • 24 small flour tortillas, to serve
  • 2 cups tzatziki, to serve

Mint sauce

  • 1 small red onion, very finely diced
  • ½ cup loosely packed mint leaves, shredded
  • 1 tbsp sugar
  • 2 tbsp red wine vinegar
  • ½ lemon, juice
  • 2 tbsp hot water

Horiatiki salsa

  • 4 tomatoes, finely diced
  • 2 cucumbers, finely diced
  • ½ green capsicum, finely diced
  • 2 tsp red wine vinegar
  • 2 tbsp olive oil
  • 150 g feta
  • ½ tsp dried oregano

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Season the lamb shoulder well with salt and pepper and rub with the olive oil, lemon juice and dried oregano. Place in a dish, cover with a lid or aluminium foil and refrigerate overnight if time permits.
  2. Preheat the oven to 175ºC.  
  3. Scatter the onions and garlic in a baking dish with a lip or lid and add 250 ml (1 cup) water. Place the lamb on top, cover tightly with foil or a lid and roast for 4 hours or until meltingly tender, removing the foil or lid in the last hour of cooking to brown the lamb and onions.
  4. For the mint sauce, combine the ingredients together and allow to stand for 10 minutes before serving.
  5. For the horiatiki salsa, place all the ingredients in a bowl except the feta and oregano and season well. Toss to combine, then crumble over the feta and scatter with oregano.
  6. Wrap the tortillas in foil in stacks of 6 (or brown baking paper secured with string if you want to look fancy) and heat in the oven for 20 minutes.
  7. To serve, transfer the lamb to a serving dish and pour over the onions, garlic and cooking juices. Serve with the onion, salsa, mint sauce, tortillas and tzatziki.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.