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Lemon Pot Roast of Lamb
A boned lamb shoulder, rolled and tied, then cooked at a whisper of a simmer with lemon, garlic and oregano until it can be cut with a spoon. The pan juices turn into a bright, ready-made sauce.
- YieldServes 6
- Hands-on50 min
- Total3 h 15 min
- Difficulty
Ingredients
- 1½ kglamb shoulder, boned, excess fat trimmed
- 85 mllemon juice
- 60 mlolive oil
- 2 tspdried oregano
- 2 clovesgarlic, crushed
- to tastesalt
- to tasteblack pepper, freshly ground
- 750 gsmall potatoes, peeled, browned in a little olive oil and added for the last houroptional
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