I absolutely adore slow cooked meat like this, because it’s not only deliciously tender, juicy and falling apart, but because it also makes a great leftover lunch the next day, or even dinner the night after.
Having said that this is the first time I’ve cooked a whole lamb shoulder at home, and to get it right I enlisted the help of SBS Food, namely by starting off with Matthew Evans’s Greek-style lemon olive lamb shoulder recipe which I adapted slightly by adding a few sprigs of rosemary to the roasting pan. I also used a small container of wood-smoked olives that I acquired from Orange Grove markets on the weekend. The result was superb.
Considering that Mr Chipconnoisseur gets bored of eating the same things for days on end, inspired by tomorrow’s Cinco De Mayo celebrations, I decided to do something different with the leftover, tender threads of the roast lamb: GREEK TACOS! Everyone loves a good taco, and with a little drizzle of crumbed feta oil, chilli and a handful of fresh microherbs (or salad greens), they were as good, and as different as a freshly cooked meal would be. And to be honest, it’s a great way to serve the whole roast this way from the start.
Adapted from this recipe by Matthew Evans on SBS Food.
Greek-style smoked olive and lemon lamb shoulder TACOS!
For the olive lemon lamb shoulder roast tacos:
- 1.7 kg lamb shoulder roast shredded meat and 1/4 cup of the roasting juices only
- 12 mini soft tacos
- 1/2 cup Persian feta in oil
- 2 tbsp Sambal Oelek paste
- 250 g micro herbs or salad greens
To prep: crush feta in some of the oil with a fork to make a "sauce", top with sambal paste.
- Warm shredded lamb and in some of the roasting juices, either in the oven or in the microwave.
- Warm tacos in a microwave, according to intructions on packet.
- Arrange food on separate plates and platters.
To assemble and serve:
- Place taco on a plate, top with greens (and cucumber if using), shredded lamb and the feta-sambal sauce. Wrap it up and enjoy.
- Serve roasted olives on the side.
Looks good. Will try and make this for my husband who loves Moroccan food.
Hi Sarah, Feel free to add some Zaatar or Shawarma spices to it as well as a good helping of cinnamon!
I think I would just tear into that lamb as it is.. wow.. it’s a gorgeous looking recipe!! But I would make the tacos as well:)
Holy. I think I’ll start by mentioning that lamb is my favourite meat out of all that we eat. And you’ve added lemon and olive to it. And you haven’t stopped there…you’ve slow-roasted it. I’m going to be spending the next 1 hour wiping drool off myself and my keyboard!
How did you know I wanted to cook slow roasted lamb shoulder this weekend?
Well. let’s say it’s this sort of weather that’s just perfect for it!
Couldn’t agree more.
What a fantastic idea to use leftover lamb roast! It’s lamb season here so I should go and buy a shoulder and slowly roast it. Although I’m not sure if I would have any leftovers ;-)
I have never had smoked olives, I must check if they exist anywhere in my city. They sound intriguing.
I genuinely can’t think of a dish I’d rather have. This is literally perfect. (Lamb is my favourite thing ever).
Those tacos look RIDICULOUS. And by ridiculous, I mean ridiculously AMAZING. YUM!!!!
What a fabulous combination of flavors! This is on my must-do list.
These tacos look incredible – wow! So yummy!
Although I don’t eat much lamb, these tacos look extremely delicious! Your photo looks like one page of famous food magazine!
Lovely dish, and the best photos I’ve seen in ages. I just want to eat the pages now.
Soooo good! Love this so much!
Slow cooked meats are the best, they are so tender almost falling apart and the flavours are so rich
This looks amazing. I know my fiance would love these.
That meat is just fall off the bone good!
That lamb is to die for! Your photos are so beautiful too! A wonderful post :)
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