Try this delicious Greek lamb with carrot tzatziki recipe from 28 by Sam Wood.
Preheat oven to 160°C/325°F/Gas Mark 3.
Place the lamb shoulder into a roasting dish and cover with garlic, lemon, oregano and olive oil. Massage the ingredients into the lamb shoulder (if you have time, cover and allow to marinate for
2 hours, or overnight for best flavour).
Cover roasting dish in foil and place into the oven. Cook for 5 hours.
In the last 20–30 minutes of cooking time, prepare your Greek Salad and Carrot Tzatziki.
For the Greek Salad, combine tomato, cucumber, onion, olives, capsicum and feta. Toss over
Oregano and a drizzle of olive oil.
For Carrot Tzatziki, combine all ingredients into a small container. Set aside for serving.
Once the lamb has cooked, remove from the oven and shred apart using a fork. Separate meat
Into six serves and divide up the salad and tzatziki.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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