Food Innovation Solutions Slow Roasted Greek Lamb with Courgette Tzatziki
- Prep time 1Hr
- Cook time 6Hr
- Technique Braise
- Meat Beef
- Cut Shoulder
- Serves 6
Slow Roasted Greek Style Australian Lamb Shoulder with Courgette Tzatziki
Ingredients
Braised Lamb:
- 2 ½ kg Australian Shoulder of Lamb
- 2 tbsp Vegetable Oil
- 6 Garlic Cloves
- ¼ bunch Oregano
- ¼ bunch Thyme
- ¼ bunch Rosemary
- 2 Onions, quartered
- 3 Cloves
- 1.5L Chicken Stock
- Salt and Pepper
Courgette Tzatziki:
- 500g Thick Greek Yoghurt
- 2 Courgettes
- 1 Clove Garlic, crushed
- 1 Lemon, juiced and zested
- 1 tsp Dried Mint
- Extra Virgin Olive Oil, drizzle to finish
Method
Braised Lamb:
- Begin by seasoning the lamb all over.
- Heat a frying pan to a high heat and add in the oil. Add in the lamb skin side down and brown all over. Transfer the lamb to a roasting tin
- Preheat the oven to 170°C.
- Add the stock, garlic, herbs, onions and cloves to the roasting tin and cover with foil. Add enough stock until half of the lamb is submerged.
- Braise the lamb for 6 hours.
- Transfer the lamb to a platter and leave to rest. Once rested carve and enjoy.
Courgette Tzatziki:
- Grate the courgettes and sprinkle with salt, leaving in a colander to drain for 30 minutes. After thirty minutes squeeze the rest of the water out through a muslin or J-cloth.
- Add the crushed garlic, lemon and dried mint to the yoghurt and season with salt. Add the grated and drained courgette and stir to combine.
- Place in a dish and drizzle with olive oil to finish.
