Pot Roast Lamb With Lemon

1. 1

   Trim off excess lamb fat, open out shoulder and rub flesh with some of the lemon juice, sprinkle with salt and pepper and 1/2 tsp of the oregano. Form into a roll and tie securely with string.

2. 2

   rub outside of meat with more lemon juice,salt pepper and oregano.

3. 3

   heat oil in heavy based pan and brown meat on all sides. Reduce heat and add remaining lemon juice, garlic and oregano.

4. 4

   cover tightly and simmer over low heat for 21/2 hours or till meat is tender, turn meat occasionally during cooking.

5. 5

   remove string and slice to serve. Pour juices into a bowl and serve separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.