Greek-Style Spit-Roast Lamb

Name: Greek-Style Spit-Roast Lamb
Total time: 3 h 20 min
Yield: 2-6 servings
Ingredients: 1500g Boneless lamb shoulder, opened flat if possible; 4 Garlic cloves, crushed; 2 Lemons, zested and juiced; 3 tbsp Olive oil; 2 tbsp Dried oregano; 1 tsp Ground cumin, optional; 2 tsp Salt; 1 tsp Black pepper; 150ml Water or chicken stock; Warm pita, tzatziki and Greek salad, to serve, optional

with Lemon, Garlic & Oregano

Lamb ⏱ 3 hr 20 min + marinating Medium Roasting tray with rack · Kitchen twine if needed · Barbecue rotisserie optional

Lemon, garlic and oregano lamb with crisp edges and the sort of smell that makes neighbours suddenly sociable.

Cooking for people — ingredients update automatically

Ingredients (for 6)

Allergens: None in the lamb itself; serving accompaniments may contain gluten and dairy.

Method

Marinate

Mix garlic, lemon zest and juice, olive oil, oregano, cumin, salt and pepper. Rub all over lamb. Refrigerate at least 2 hours, ideally overnight.
Slow-roast

Heat oven to 140°C fan-forced (160°C standard). Put lamb on a rack over a roasting tray and add water/stock to the tray. Cover loosely with foil and roast for about 2 hours.
Brown the edges

Remove foil, increase oven to 200°C fan-forced (220°C standard), and roast another 20–30 minutes until deeply browned and tender. Rest 20 minutes.
Slice or pull

Slice against the grain or pull into chunky pieces.
Serve

Spoon over tray juices and serve with pita, tzatziki and salad if using.

Rotisserie option: If using a barbecue rotisserie, roll and tie the marinated shoulder tightly and cook over indirect medium heat until tender and safely cooked through, then rest before slicing.

Greek-Style Spit-Roast Lamb

Ingredients (for 6)

Method

Marinate

Slow-roast

Brown the edges

Slice or pull

Serve