Ingredients:
1 lamb shoulder
2 tablespoons garlic
2 tablespoons oregano
2 tablespoons flat leaf parsley
1 cup crushed tomatoes
1 cup beef stock
Kalamata olives
Soft Greek fetta
Roma tomatoes
Fresh basil
1 Spanish onion
Sweet potato
Seasoning to taste
Procedure:
Method
1. Pre-heat oven to 200 degrees.
2. Place lamb shoulder in deep baking tray, add oregano, parsley, garlic, beef stock and tomatoes. Cook for 1 hour then cover tray in aluminium foil.
3. Place back in oven at 170 degrees and slowly cook for another 3 hours until meat is soft, tender and falling off the bone.
4. Serve with desired vegetables or simple Greek salad.
Note:
The Wharf Restaurant and Bar serve their lamb with slow roasted tomatoes, char grilled capsicum,
black olive tapenade and soft fetta.
1 lamb shoulder
2 tablespoons garlic
2 tablespoons oregano
2 tablespoons flat leaf parsley
1 cup crushed tomatoes
1 cup beef stock
Kalamata olives
Soft Greek fetta
Roma tomatoes
Fresh basil
1 Spanish onion
Sweet potato
Seasoning to taste
Procedure:
Method
1. Pre-heat oven to 200 degrees.
2. Place lamb shoulder in deep baking tray, add oregano, parsley, garlic, beef stock and tomatoes. Cook for 1 hour then cover tray in aluminium foil.
3. Place back in oven at 170 degrees and slowly cook for another 3 hours until meat is soft, tender and falling off the bone.
4. Serve with desired vegetables or simple Greek salad.
Note:
The Wharf Restaurant and Bar serve their lamb with slow roasted tomatoes, char grilled capsicum,
black olive tapenade and soft fetta.
Restaurant: Wharf Restaurant and Bar
Recipe Type: Authentic
Submitted By: Wharf Restaurant and BarRecipe Type: Authentic
Recipe Author: Wharf Restaurant and Bar
Original Photograph By: Wharf Restaurant and Bar/honeysuckle.net
Photograph Retouched By: Recipe Spy
Recipe Source: http://honeysuckle.net/Harbour_Life_pdfs/Harbour_Life_Issue_42_December_2012.pdf