Allow the lamb to marinate over night for extra flavour. 

Preparation time: 20 minutes

Cooking time: 240 minutes

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Serves: 4 people

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For the Tzatziki


  1. Combine the yogurt, the spices, lemon zest and juice, garlic, ginger and some salt and pepper in a large bowl. Rub the marinade over the lamb shoulder and leave to marinate for 2 to 3 hours or overnight.
  2. Preheat the oven to 160oC/gas mark 3.
  3. Wipe the marinade off the lamb and place the lamb on a roasting tray. Roast the lamb for 4 hours for a 2kg shoulder (or 30 minutes per pound).
  4. Meanwhile, to make the tzatziki, combine the yogurt, lemon zest and juice, grated cucumber, garlic, dill and some salt and pepper in a bowl. Set aside until needed.
  5. When you're ready to serve, warm some flatbreads in the oven for 5 minutes or as per the packet instructions. Carve the lamb into thin slices and add to the flatbreads with a dollop of tzatziki. 

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