Lamb

Souvla lamb, potatoes, oregano and lemon

Name: Souvla lamb, potatoes, oregano and lemon recipe
Yield: 8
Ingredients: 2kg good-quality lamb shoulder, boneless (ask your butcher to cut it for you), cut into 6cm pieces; 1kg brushed potatoes, scrubbed; 200ml extra virgin olive oil, plus 2 tbs extra; 50g oregano leaves, plus extra to serve; 90ml lemon; 2 tsp dried oregano

2 ratings

P120 Souvla lamb, potatoes, oregano and lemon

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by Anna Polyviou

Dec 15, 2022

“Our family normally has a whole lamb on the spit. This souvla is just as delicious, but is much simpler and less time consuming.” – Anna Polyviou

2kg good-quality lamb shoulder, boneless (ask your butcher to cut it for you), cut into 6cm pieces
1kg brushed potatoes, scrubbed
200ml extra virgin olive oil, plus 2 tbs extra
50g oregano leaves, plus extra to serve
Juice of 3 lemons (90ml), plus wedges to serve
2 tsp dried oregano

Method

1.

Place lamb, potatoes, oil and fresh oregano in a large non-reactive bowl. Mix well to coat. Refrigerate overnight to allow flavours to develop. Preheat oven to 160°C. Heat a chargrill pan or barbecue to high heat.
2.

Skewer alternating pieces of meat and potatoes onto 4 x 30cm-long metal skewers. Season. Chargrill skewers for 10 minutes or until well browned all over. Combine lemon juice, dried oregano and extra oil in a small bowl and season.
3.

Place skewers on a rack in a large baking tray. Roast, basting every 30 minutes with lemon and oregano mixture, for 2 hours or until lamb is tender. If using a rotisserie, heat up the coals and barbecue the skewers (no need to chargrill first), rotating and brushing with lemon mixture for 1 hour 30 minutes to 2 hours until tender.
4.

Serve skewers with extra oregano leaves and lemon wedges.