Oven-Roasted Lamb: a flavour you won't forget / Oddaszfartucha

By Tomasz Strzelczyk · 210 min

Ingredients

Instructions

1. Score the lamb shoulder in cuts, then season it generously with salt and freshly ground black pepper, pushing it into the cuts.
2. Slice the garlic into thick slices and push them into the cuts, then top with the thyme (leaves only).
3. Squeeze the juice of one lemon over the meat.
4. Wrap the shoulder in baking paper soaked in water and then in aluminium foil, place it on a tray and roast at 180°C for 3.5 hours.
5. Let the lamb rest briefly after roasting.
6. Grate the cucumber on a coarse grater, sprinkle with a little salt, and leave it to release its water, then squeeze it dry.
7. Finely chop the onion and parsley and season with salt and black pepper; mix with the grated cucumber, the Greek yogurt, the 2 garlic cloves (finely grated or crushed) and the sumac and red pepper flakes.
8. Serve the lamb with the sauce; the meat should come away from the bone easily when done.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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GarlicOnionLemonYoghurtCucumberGreek yoghurtLamb shoulder