Braised lamb shoulder with olives and lemon

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I totally hesitated posting this recipe and not because it wasn’t delicious but because it photographed completely unappetising and blah.

Brown food is sooo hard to make look like you want to lick it off the screen…unless it’s chocolate.

I mean I wouldn’t blame you if you looked at these photos and went, um yeah, jules, I’m thinking of passing on this one.

Hold it.  Hold it right there.

This shit is good and it couldn’t be easier to make.  The lamb is so tender you could eat it with a fork, the onions are sweet from the long braise, and then you have the saltiness of the olives and feta, lightened by the fine slices of lemon.  As I said, this is gooooood, you just need to not judge a book by its cover.  This dish has per-so-nality.

Braised lamb shoulder with olives and lemon

from the greek issue of Gourmet Traveller Oct 2011.

Serves 6

what you need:

  • 1.5 kg piece of boneless lamb shoulder, trimmed and cut into 4 cm pieces
  • 250 g cherry tomatoes, halved
  • 200 g kalamata olives
  • 200 ml dry white wine
  • 200 g greek feta, crumbled
  • 8 garlic cloves, sliced finely
  • 2 onions, finely sliced
  • 2 lemons, halved then finely sliced (leave skin on)
  • 2 tbsp dried oregano (if you can get greek oregano, use this preferably)
  • 3 bay leaves
  • salt & pepper
For the yoghurt sauce
  • 200gm greek yoghurt
  • 1 garlic clove crushed

what to do:

Preheat the oven 150C/300F.

In a large deep baking dish, put all the ingredients in, season to taste, and spread evenly in the dish.  Cover with baking paper and then aluminium foil or use a lid if your baking dish has one.

Roast for 3 1/2 to 4 hours or until lamb is tender.

Make yoghurt sauce by mixing together the yoghurt and garlic.

Serve lamb with yoghurt sauce and boiled buttered potatoes with chopped parsley.


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  • Tora

    I think it sounds delicious, and by that sound – it looks delicious. So thank you for sharing

    • Thanks Tora – you won’t regret it if you try it and I looove how easy it is! Just throw everything into the one pot and you’re done!

  • justonecookbook

    I really think you did a great job! Asian food also have a lot of brown dishes…and I struggle. It simply doesn’t look appetizing but it’s delicious – how can we deliver that to someone who never tried? That’s been always challenging to me. I don’t really eat lamb (it’s not a common meat we grow up with) but I’d love to try your lamb recipe! Looks good!

    • Hi Nami, Thanks for your compliments! I did notice when I travelled last year through the US that lamb wasn’t a very popular meat over there. If you can get your hands on some, I’m pretty sure you will like this dish.

  • vic@cakebook

    haha – it’s often hard to make fruit cakes and sponge cakes look ‘interesting’ so totally get it!
    I love lamb and this looks great!

    • If you like lamb, you’ll def like this! Thanks for visiting x

  • Ca4ole

    Hi there.
    This week’s Food on Friday is all about lamb! So it would be great if you linked this
    in. This is the
    link
    . Have a good week.

  • Ca4ole

    Great that you linked in, thanks. have a good one

  • Ca4ole

    Lovely dish. Thanks for linking it in to Food on Friday: Lamb. I have just signed up to follow you. A follow back to Carole’s Chatter would be
    wonderful – or are you already following?
    Cheers