Got family coming round? This delicious Greek-style lamb roast serves 8-10 people. Slow-roasted for maximum flavour, use any leftover meat for sandwiches
- 1.5 kg (3lb) boned shoulder of lamb
- For the stuffing:
- 1 large aubergine, thinly sliced
- 3 tbsp olive oil
- 1 large onion, peeled and finely sliced
- 1-2 large cloves garlic, peeled and crushed
- 3 tbsp each chopped fresh parsley and mint
- 1 tsp dried oregano
- Salt and black pepper
- 250ml (8fl oz) white wine
- Juice of half a lemon
- 4 large, or 8 med-sized, potatoes, cut into chunks
Brush the aubergine slices with a little oil, spread out on a baking tray and grill until browned. Put into a bowl. Put the onion slices on the tray, drizzle with oil and grill for a few mins. Add to the aubergine and mix in the garlic, herbs and seasoning.
Set the oven to 220°C/425°F/Gas Mark 7. Lay the lamb out flat, trim off excess fat, and put the stuffing in a strip about 10cm (4in) wide in the middle. Bring up the meat on either side to make a roll and tie in at least 6 places.
Put the meat in a roasting tin, pour in the wine and lemon juice and rub with rest of the oil.
Roast for 15 mins to brown, then reduce heat to 150°C/300°F/Gas Mark 2 and cook for 1½ hours. Parboil potatoes for 8 mins, then add to the roasting tin and sprinkle with more oregano if you like. Cook the meat and potatoes for another 1½ hours.
Take the meat out and leave to rest for 15 mins. Drain off all but 2 tbsp of the juices into a jug and put the tin, with the potatoes still in, back in the oven at 200°C/400°F/Gas Mark 6.
Skim the fat off the juices and use to make gravy, thickening with granules if you like.
Slice meat thickly and serve with potatoes, carrots and cabbage.
Top tip for making Greek lamb shoulder
Get the butcher to bone the shoulder or buy ready-boned from a supermarket.