Roast Shoulder of Spiced English Lamb


1 boned shoulder of English Lamb, or leg, if you prefer

A little olive oil

Freshly ground black pepper.

For the marinade:

1 1/8 cup FAGE Total 5%

2 garlic cloves, finely chopped

1/2 onion, finely chopped

1 tsp dried chili flakes

¼ tsp ground ginger

2 tsp rosemary, chopped

  1. Beat all the marinade ingredients in a large bowl with a spoon for 4 minutes.
  2. Place the lamb on board and season well.
  3. Rub the lamb all over with the yogurt marinade – really work it into both sides.
  4. Place in a freezer bag with any remaining yogurt marinade and refrigerate for up to 12 hours.
  5. To Cook: Preheat oven to 350 degrees F and heat olive oil in a roasting tray.
  6. Seal the lamb and roast in oven for up to 2 ½ hours, depending on how you like your meat cooked.
  7. Additional Notes: FAGE Total Yogurt helps to tenderize the meat, add flavor and can be used on cheap cuts of meat. That’s why I have used shoulder in this recipe, not leg that is more expensive.

    <br> <br>Serving suggestion: During the summer, reduce cooking time by 30 minutes and finish off on your BBQ. Serve with a Greek salad and new potatoes.
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