Preparation time is 25minutes
Cook time is 4hours 10minutes
Total time is 4hours 35minutes
Serve is for 6 people
Estimated cost per serve is 9.62 dollar
Difficulty level: 4 out of 4
16 Ingredients
Yoghurt sauce
- 1 cup plain yoghurt
- 1tablespoons extra virgin olive oil
- 2teaspoons ground coriander
- 1tablespoons dried oregano
- 4 garlic cloves, crushed
- 2tablespoons mint
- 2 onions, thickly sliced
- 2tablespoons parsley
- 3-4 potatoes, cut into thick chunks
- 1teaspoons ground cumin
- 1 lemon, sliced thickly
- 1/4 cup white wine
- 2tablespoons olive oil
- green olives
- 1tablespoons lemon juice
- 1.20kilograms lamb shoulder
Method
Step 1 of 8
Combine oregano, garlic, yoghurt and half the oil in a bowl. Season.
Step 2 of 8
Place lamb in a baking dish and spread half the yoghurt mixture over lamb to coat well. Reserve remaining mixture for serving. Chill overnight. Return to room temperature before cooking.
Step 3 of 8
Preheat oven to 180°C. Line a roasting pan with 2 sheets of foil to cover base and sides, leaving enough to seal. Line foil similarly with baking paper.
Step 4 of 8
Heat remaining oil in a frying pan. Add onion and cook gently for 8 minutes or until soft. Transfer to roasting pan.
Step 5 of 8
Place lamb onto onion and season. Pour wine around lamb. Cover with baking paper and foil, sealing edges well. Bake in oven for 2 hours.
Step 6 of 8
Open foil and paper. Add potatoes, turning in pan juices. Lay lemon on top of lamb. Re-seal foil tightly and return to the oven for another 11/2 hours until lamb is very tender. Open foil and paper and cook for a further 30 minutes to colour lamb.
Step 7 of 8
Meanwhile, make the yoghurt sauce. Combine all ingredients in a bowl with reserved yoghurt mixture.
Step 8 of 8
Transfer lamb to a serving plate with potatoes. Garnish with olives and parsley and serve with yoghurt sauce.
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