While some people like shoulder chops, I prefer my lamb shoulders whole and braised. The meat simply falls off the bones and is delicious.
Create a simple rub with salt, pepper, rosemary, garlic powder, lemon juice, and olive oil. Then let the meat rest for at least 2 hours – overnight is even better.
Braise with wine until tender, then crisp up with the broiler. Serve with sauteed onions, tzatziki, feta, and tortillas or a lettuce wrap.
Greek Style Lamb Tacos
Lamb Cut: Shoulder
Yield 4-8 servings
- 1 whole, bone-in lamb shoulder (3-6 lbs)
- 1 Tbsp garlic powder, or 6 cloves diced garlic
- 2 Tbsp diced rosemary
- One lemon
- 2 cups of a dry white wine
- 1 onion, sliced
- Tzatziki sauce
- Feta cheese
- Tortillas or lettuce wraps
- Zest the lemon, and put aside. It will be used for the onions once the lamb shoulder is fully cooked.
- Place the lamb shoulder in a dutch oven, then season with salt and pepper on all sides.
- Create a wet rub with garlic powder, diced rosemary (I like to use a spice grinder), a few tablespoons of olive oil, and the juice of the lemon you zested. Rub all over the lamb shoulder and let rest for at least 2 hours, preferably overnight.
- Heat an oven to 325°. Add 2 cups of the dry white wine to the dutch oven, then place in the oven with the lid on.
- Every hour, baste the shoulder in the liquid. If the pot looks too dry, add some water.
- After 3-5 hours (depending on the size of your roast) the meat will be tender. You should be able to easily pull the meat with a fork.
- Remove the lid and turn on the broiler. Cook for about 5-10 minutes until it looks good and crisp but not burnt.
- Move to a cutting board or pan, and pull apart using forks. Remove the bones and save for lamb stock.
- In a pan, sauté the sliced onions with olive oil and lemon zest.
- Serve the lamb with sautéed onions, tzatziki, feta, and tortillas or a lettuce wrap