Lamb Entertaining

Mr Papadopoulos' lamb souva

Name: Mr Papadopoulos' lamb souva
Yield: 6
Ingredients: 1.5kg lamb shoulder, bone in, trimmed; 3 garlic cloves; 1 small brown onion, roughly chopped; 1 tsp dried oregano; 1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle; Finely grated zest plus juice of 1 lemon; 2 red onions, thinly sliced; 1 cup (250ml) white vinegar; 1/4 cup (55g) caster sugar; 3 egg yolks; 3 garlic cloves, sliced; 2 tsp white vinegar; 1 tbs wholegrain mustard; 1 tbs American mustard; 200ml sunflower oil; Flat-leaf parsley leaves; Grilled pita bread; Fried chips

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https://healthimprovements.info/recipes/mr-papadopoulos-lamb-souva/qnuvwwsq — Mr Papadopoulos' lamb souva

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by George Calombaris

Jul 26, 2019

For this recipe, George makes his own chips and pita bread, but store-bought versions are a great substitute.

1.5kg lamb shoulder, bone in, trimmed

Lamb marinade

3 garlic cloves
1 small brown onion, roughly chopped
1 tsp dried oregano
1/2 cup (125ml) extra virgin olive oil, plus extra to drizzle
Finely grated zest plus juice of 1 lemon

Pickled onion

2 red onions, thinly sliced
1 cup (250ml) white vinegar
1/4 cup (55g) caster sugar

Mustard aioli

3 egg yolks
3 garlic cloves, sliced
2 tsp white vinegar
1 tbs wholegrain mustard
1 tbs American mustard
200ml sunflower oil

To serve

Flat-leaf parsley leaves
Grilled pita bread
Fried chips

Method

1.

For the lamb marinade, whiz garlic, onion, oregano, olive oil and lemon zest in a food processor until smooth. Cover lamb with the marinade and refrigerate overnight.
2.

Preheat oven to 160°C. Place the lamb onto a wire rack inside a roasting pan with approximately 2 cups (500ml) water. Cover with foil and roast for approximately 3 hours 30 minutes to 4 hours or until the meat falls off the bone. Remove from the oven and allow to rest for 30 minutes.
3.

For the pickled onion, place onion, vinegar, 1 cup (250ml) water and sugar in a saucepan with a generous pinch of salt. Bring to the boil and simmer for 15-20 minutes or until the onions are soft and the liquid reduces to a syrup. Set aside.
4.

Preheat the overhead grill to high. Remove the bone from the lamb shoulder. Place the meat onto a baking tray, skin-side up, and drizzle with olive oil and lemon juice. Place under the grill for 6-8 minutes or until the meat is caramelised. Season to taste. Shred lamb to bite-sized pieces and keep warm until ready to serve.
5.

For the mustard aioli, add the egg yolks, garlic, vinegar and mustards into a food processor. Whiz until combined, then, with the motor running, add the sunflower oil in a thin steady stream until thick and emulsified. Season to taste. Transfer to a bowl and stir in 2 tsp warm water at a time if aioli is too thick.
6.

Place grilled pita bread and chips on separate large platters, and place pickled onions and mustard aioli in separate serving bowls. Place shredded lamb on a large serving platter and scatter with cracked black pepper. Serve DIY-style.