Lamb Entertaining

Roast lamb shoulder with tzatziki

Name: Roast lamb shoulder with tzatziki recipe
Yield: 8
Ingredients: 1 tomato, halved; 1 bay leaf; 40.00 ml lemon juice; 2 garlic cloves, smashed; 250ml chicken stock; 2kg deboned lamb shoulder; Extra virgin olive oil, to drizzle; Lemon wedges, to serve; Crusty bread, to serve; ½ Lebanese cucumber; 250g plain Greek-style yoghurt; 1 tsp lemon juice; 20.00 ml finely chopped mint leaves; 1½ tsp extra virgin olive oil; ¼ tsp dried oregano; ½ small garlic clove, crushed; 40.00 ml sunflower oil; 3 tsp lemon juice; 2 garlic cloves, crushed; 2 tsp ground fennel; 2 tsp ground cumin; 4 black cardamom pods, smashed; 1 tsp ground coriander

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by Ozge Kalvo

CHEF

Apr 09, 2025

The perfect main course for any Greek feast, this tender roast lamb shoulder comes topped with tangy and refreshing tzatziki – perfectly complementing the rich flavours of the lamb. You'll need to start this recipe at least 4 hours ahead, and you'll need 26cm x 34cm roasting dish. This recipe is by Ozge Kalvo.

1 tomato, halved
1 bay leaf
2 tbs lemon juice
2 garlic cloves, smashed
1 cup (250ml) chicken stock
2kg deboned lamb shoulder
Extra virgin olive oil, to drizzle
Lemon wedges, to serve
Crusty bread, to serve

Tzatziki

½ Lebanese cucumber
250g plain Greek-style yoghurt
1 tsp lemon juice
1 tbs finely chopped mint leaves
1½ tsp extra virgin olive oil
¼ tsp dried oregano
½ small garlic clove, crushed

Lamb rub

2 tbs sunflower oil
3 tsp lemon juice
2 garlic cloves, crushed
2 tsp ground fennel
2 tsp ground cumin
4 black cardamom pods, smashed
1 tsp ground coriander

Method

1.

For the tzatziki, coarsely grate cucumber into a medium bowl. Add ½ tsp fine salt and mix well. Stand in the fridge for at least 4 hours. Strain the cucumber, squeeze and discard excess liquid. Place in a medium bowl with remaining ingredients. Stir until well combined. Chill until ready to serve.
2.

Preheat oven to 220°C/200°C fan-forced.
3.

Coarsely grate the tomato into a 26cm x 34cm roasting dish and discard skin. Add the bay leaf, lemon juice, garlic and stock. Set aside.
4.

For the lamb rub, mix all the ingredients with ½ tsp fine salt in a small bowl until well combined. Rub all over the lamb shoulder, then place lamb in a roasting fish with grated tomato. Cover with baking paper, then two layers of foil. Roast for 1 hour 30 minutes. Remove foil and paper and roast uncovered for another 20 minutes, or until medium rare (around 55°C on a meat thermometer).
5.

Transfer the lamb to a plate and loosely cover to keep warm (see recipe notes). Strain all the cooking juices into a medium saucepan, discarding solids. Skim off the fat from the surface of liquid, and bring liquid to the boil over high heat. Reduce to a simmer and cook for 20 minutes, or until reduced and slightly thick. Pour into a jug.
6.

Slice the lamb and place on a serving platter. Pour over the hot lamb jus, then top with tzatziki and a drizzle of olive oil.
7.

Serve with lemon wedges and bread.

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Recipe Notes

The tzatziki will keep in an airtight container in the fridge for up to 3 days. If roasting ahead, when lamb is cooked, strain the cooking juices as above and leave lamb in roasting dish with 2-3 tbs of strained liquid. Cover lamb and chill. Reduce the remaining strained liquid to make jus, then chill. To serve, reheat jus in a small saucepan over medium-low heat and reheat the lamb shoulder in a 140°C/120°C fan-forced oven for around 40 minutes, basting the lamb with the hot jus from the roasting dish and saucepan every 10 minutes.