Entrée: Greece – Υαλισμένο Αρνί ▶ Yalismeno Arni (Glazed Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 5 hrs

Additional 2 hrs

Total 7 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lamb shoulder roast (4-5 lbs (1.8-2.3 kg))
6 cloves garlic, minced
2 tbsp (30 ml) dried oregano
Juice of 2 lemons
3 tbsp (45 ml) olive oil
Salt and freshly ground black pepper to taste
1 onion, sliced
1 cup (240 ml) white wine

Show original ingredient measurements

1 lamb shoulder roast (4-5 lbs / 1.8-2.3 kg)
6 cloves garlic, minced
2 tbsp (30 ml) dried oregano
Juice of 2 lemons
3 tbsp (45 ml) olive oil
Salt and freshly ground black pepper to taste
1 onion, sliced
1 cup (240 ml) white wine

Instructions

1. In a large bowl, combine the minced garlic, oregano, lemon juice, olive oil, salt, and black pepper to form a marinade.
2. Rub the marinade all over the lamb shoulder, ensuring it’s well coated. Cover and refrigerate for at least 2 hours, or overnight for enhanced flavor.
3. Preheat your oven to 300°F (150°C).
4. In a large roasting pan, spread the sliced onion evenly. Place the marinated lamb shoulder on top of the onions, and pour white wine into the base of the pan.
5. Cover the pan with foil and place it in the oven. Allow it to roast slowly for about 5 hours, or until the meat is tender and easily pulls apart.
6. Remove the foil during the last 30 minutes of cooking to allow the top to brown.
7. Once cooked, let the lamb rest for 15 minutes before slicing or shredding. Serve with the juices spooned over the top, accompanied by roasted vegetables or Greek salad.