Slow Cooked Greek Lamb Shoulder In Oven at Augusta Folkes blog

Slow Cooked Greek Lamb Shoulder In Oven. Place the lamb in a dutch oven or deep roasting tray. You can also serve with seasonal vegetables. It is covered in greek flavours and slow roasted for 5 hours. 6 sprigs of fresh rosemary. I served the lamb with roast potatoes, greek salad and pitta. Few heavy glugs of extra virgin olive oil. This lamb shoulder tastes absolutely delicious and is fall off the bone tender. 5 cloves of garlic cracked open. 1 shoulder of lamb (not leg!) 2 large ripe tomatoes cut into thick slices. Tablespoon of dried oregano (preferably greek of course!) few. Pour in white wine (you can use red if you want a darker gravy) and stock.

Slow Cooked Greek Lamb Shoulder with Couscous
from cooksclub.com.au

6 sprigs of fresh rosemary. 1 shoulder of lamb (not leg!) 2 large ripe tomatoes cut into thick slices. I served the lamb with roast potatoes, greek salad and pitta. Tablespoon of dried oregano (preferably greek of course!) few. 5 cloves of garlic cracked open. Pour in white wine (you can use red if you want a darker gravy) and stock. This lamb shoulder tastes absolutely delicious and is fall off the bone tender. Place the lamb in a dutch oven or deep roasting tray. You can also serve with seasonal vegetables. It is covered in greek flavours and slow roasted for 5 hours.

Slow Cooked Greek Lamb Shoulder with Couscous

Slow Cooked Greek Lamb Shoulder In Oven Few heavy glugs of extra virgin olive oil. 5 cloves of garlic cracked open. You can also serve with seasonal vegetables. 6 sprigs of fresh rosemary. Tablespoon of dried oregano (preferably greek of course!) few. Few heavy glugs of extra virgin olive oil. 1 shoulder of lamb (not leg!) 2 large ripe tomatoes cut into thick slices. This lamb shoulder tastes absolutely delicious and is fall off the bone tender. Place the lamb in a dutch oven or deep roasting tray. I served the lamb with roast potatoes, greek salad and pitta. It is covered in greek flavours and slow roasted for 5 hours. Pour in white wine (you can use red if you want a darker gravy) and stock.

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