Cooking Healthier with Tom Kerridge: Lamb Shoulder & Greek Salad Recipe

Name: Cooking Healthier with Tom Kerridge: Lamb Shoulder & Greek Salad Recipe
Total time: 270 min
Ingredients: 1 Lamb shoulder, roughly; 3 cloves Garlic; 4 tbsp Extra virgin olive oil; 2 sprigs Rosemary; 2 tbsp Salt; 1 tbsp + 3 sprigs Thyme, dried; 500 ml Chicken stock; 1 Lemon, halved; 3 tbsp Olive oil; 1 can Cooked chickpeas; 2 Red onion; 4 Bell pepper; 2 Zucchini; 100 g Green olive, pitted; 2 Halloumi cheese, diced; Salt and cracked black pepper to taster; Mint; Yoghurt

By Tom Kerridge · 270 min

Ingredients

Lamb shoulder · roughly1
Garlic3 cloves
Extra virgin olive oil4 tbsp
Rosemary2 sprigs
Salt2 tbsp
Thyme · dried1 tbsp + 3 sprigs
Chicken stock500 ml
Lemon · halved1
Olive oil3 tbsp
Cooked chickpeas1 can
Red onion2
Bell pepper4
Zucchini2
Green olive · pitted100 g
Halloumi cheese · diced2
Salt and cracked black pepper to taster
Mint
Yoghurt

Instructions

Mix the garlic, salt, olive oil, rosemary sprigs and dried thyme. Score the lamb and rub the mixture all over it.
Place the lamb in a deep roasting tray, pour in the stock, add the lemons and bay leaves, cover with foil and bake for 3 hours at 160°C.
After 3 hours, remove the foil and increase the oven to 190°C.
Lift the lamb out of the tray, add the vegetables and cheese to the tray, and set the lamb on top.
Return to the oven and roast for another 45 minutes to an hour, until coloured.
For the sauce, mix half a pot of natural yoghurt with two tablespoons of mint sauce.
When cooked, pull the meat off the bone, rest it for 10 minutes and serve with the vegetables, cucumber and olives, with warm toasted pitta.

Summarized from Tom Kerridge's video. Watch it for the details.

Watch the recipe video

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