Written by: Sandra Thoma @sandrathomacooks
Having been married to my Greek husband for over twenty years I learnt this recipe on our honeymoon from his Aunt in Cyprus, who would put her dish in the oven at the crack of dawn before she went off to Sunday church service. Orthodox services take a few hours, so the family would return to feast with the addition of freshly made Greek Salad.
This is a no fuss dish to cook while you are at work, or even overnight if needed or slowly bubbling away on a Sunday ready for a happy gathering. The addition of cranberry is my own Filipino tastebuds, which lean to the sweet.
Serves 4-6 | Prep time: 15 minutes | Cooking time: 5-6 hours in oven or slow cooker
Shoulder of Australian lamb bone in (the bone is what gives it flavor as it cooks)
Cranberry sauce or jelly
Fresh rosemary stems and any other herbs you wish eg parsley, thyme, oregano
Brandy or rum (you can substitute with Grand Marnier or even a shot of whisky!)
Potatoes – white as well as sweet potato cut approximately 5cm chunks
Red wine for the jus
- Place the shoulder in a casserole dish and season very well with salt and pepper.
- Smear cranberry sauce over the top, a splash of brandy, add Rosemay then season well
- Surround with potatoes and season those with a little salt
- Seal the casserole by placing a sheet of foil or baking paper under the lid so juices drip back into the dish
- Cook on 150C for approx. 7 hours depending on the size
- When ready, carefully lift the lamb shoulder and potatoes into your serving dish and keep warm
- Drain the juices into a small pot, add ½ cup of good red wine, 1 tablespoon of cranberry sauce and freshly cracked pepper
- Reduce on a rolling boil to half of the original volume
- Pour over the warm lamb and serve
- Add other aromatics if you wish – garlic, whole onions to the dish
- Perfect served with steamed broccoli and mint jelly