Can’t wait until Oinofilia to try Elyros’ roast lamb? Angie and her team have shared the recipe with us ahead of time so you can try it yourself at home. Perfect for these cooler nights.
2.25 kg quality lamb shoulder, bone in
Cretan olive oil
dried Greek oregano
6 shallots, peeled
2 heads garlic, peeled
10 baby onions, peeled
100ml white wine vinegar
Preheat your oven to 200ºC. Rub the lamb with oil, sea salt and dried Greek oregano and put it into a deep roasting tray.
Pour 500ml of water into the bottom of the tray. Cover the lamb with a layer of baking paper and then a double layer of foil and put it in the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is tender, melting and sticky and you can pull it apart with a fork.
For the onions, garlic, and shallots, add some olive oil to the bottom of a sauté pan, add the onions and shallots and cook on a medium high heat until caramelised all over. You will need to give them a stir around every few minutes.
Once the onions and shallots are nicely caramelised, add the garlic and continue to cook for 5 to 6 minutes so the garlic can absorb some of that yummy caramel goodness (note: the garlic is added later as it caramelised much faster than the onions and shallots). Deglaze the pan with white wine vinegar and allow to reduce until almost all gone, then add the remaining 500ml water, stirring to make sure no vinegar and caramelised onion are left behind.
At around the 4 hour mark (or soft, melting and sticky and you can pull it apart with a fork) take the cover off the lamb and add the onion, shallot and garlic mixture to the lamb pan and add back to the oven to cook for a further 30-40min so the juices can reduce and get nice and sticky. Spoon a little sauce over the lamb to give it a nice glaze.
Serve with lemon potatoes, sautéed greens and a nice glass of red wine.
Note: It is a good idea is to drain the lamb juices off to that you can skim the fat from the sauce then add the sauce back to the pan before serving.