Greek Lamb

Ingredient List

• 2kg deboned lamb shoulder
• 5 garlic cloves, crushed
• 1 red onion, chopped
• 2 lemons
• 3 rosemary sprigs
• 1 tbsp Moroccan spice rub
• 1 tsp black pepper
• ½ tsp salt
• ½ cup dry red wine
• 2 tins whole tomatoes
• 2 cups water, or more as needed

Directions

Preheat the oven to 200°C (grill/fan). Prep all the ingredients — chop the onion, crush the garlic, measure out the spices.

Place everything except the lemons and water into an oven-safe dish. Add at least 2 cups of water (more if needed), squeeze the lemon juice over everything, and tuck the spent lemon halves on top of the lamb.

Roast for 90–120 minutes. Check the meat and if needed, reduce to 180°C on a standard setting and continue cooking until the lamb is fall-apart tender.

Serve with fresh garden herbs dressed in a simple vinaigrette.