Entrée: Greece – Αργά Μαγειρεμένο Αρνί ▶ Arga Mageiremeno Arni (Slow-Cooked Lamb Shoulder Roast)

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Total 3 hrs 45 min

Ingredients

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

4 lb (1.8 kg) lamb shoulder roast
4 tbsp (60 ml) olive oil
2 cups (480 ml) fresh tomatoes, diced
2 cups (480 ml) fresh spinach, washed and trimmed
4 cloves garlic, minced
1 tsp (5 ml) dried rosemary
1 tsp (5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

4 lb (1.8 kg) lamb shoulder roast
4 tbsp (60 ml) olive oil
2 cups (480 ml) fresh tomatoes, diced
2 cups (480 ml) fresh spinach, washed and trimmed
4 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (160°C). Season the lamb shoulder roast generously with salt, pepper, rosemary, and thyme.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shoulder on all sides until well-browned.
3. Remove the lamb and set aside. In the same pot, add the minced garlic and diced tomatoes, cooking until the tomatoes begin to soften, about 5 minutes.
4. Place the lamb back into the pot. Cover and transfer to the oven, allowing to cook slowly for about 3 to 3.5 hours until the lamb is tender.
5. During the last 10 minutes of cooking, stir in the fresh spinach and continue to cook until wilted. Serve warm.