Slow roasted lamb with tzatziki

Slow-roasted for 3 to 4 hours, this lamb shoulder becomes meltingly tender as it cooks gently over white wine and onion wedges, creating the most succulent and rich results. Serve with a cooling homemade garlicky tzatziki and lemon cheeks to help balance the rich sweetness of the lamb.

Credit: Jiwon Kim

• serves

  6-8

• prep

  20 minutes

• cook

  3:30 hours

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Cooking

PG

series • 

Cooking

PG

Ingredients

• 1.3-1.5 kg lamb shoulder
• 3 garlic cloves, finely chopped
• 2 lemons, finely zested, plus 1 lemon, juiced, plus lemon cheeks, to serve
• 2 tbsp Dijon mustard
• 1 tbsp finely chopped oregano leaves, plus extra leaves to serve
• 2 tsp dried oregano
• ½ cup olive oil
• Salt and black pepper
• 1 large brown onion, cut into thick wedges
• 1 cup white wine (or water)

For the tzatziki

• 2 Lebanese cucumbers
• 500 g Greek thick yoghurt
• 1 garlic clove, finely grated
• ½ tsp lemon zest, plus 1 tbsp lemon juice to taste
• 1 tbsp olive oil
• Salt

Resting time: 30 minutes

Instructions

1. Preheat the oven to 160˚C (140˚C fan-forced). Combine the garlic, lemon zest and juice, mustard, finely chopped oregano, dried oregano and olive oil in a medium bowl with a generous pinch of salt and pepper. Mix well to combine. Use a sharp knife to score the fat on the lamb, then rub the prepared marinade on all sides of the lamb.
2. Place the onion and wine in a small baking tray, then top with the lamb. Cover tightly with 2 layers of foil, then roast for 3–3½ hours, or until tender and the meat pulls away easily from the bone. Remove the foil, increase the heat of the oven to 220˚C (200˚C fan-forced), then roast for a further 30 minutes, or until browned. Remove from the heat and allow to rest for at least 30 minutes.
3. To make the tzatziki, coarsely grate the cucumbers, then place into a clean tea towel and squeeze out any excess water. Combine the grated cucumber with the remaining ingredients and season to taste with salt.
4. Use a few forks to tear into the lamb and serve with the tzatziki, lemon cheeks and fresh oregano leaves on the side.

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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.