Get a taste of the Mediterranean with this Greek Lamb Shoulder recipe. This Greek Lamb Shoulder is seasoned with rosemary, vinegar, garlic and lemon zest.
What You Need
Original recipe yields 12 servings
1/4 cup KRAFT Greek Vinaigrette Dressing
3 Tbsp. chopped fresh rosemary
2 Tbsp. HEINZ Red Wine Vinegar
1 tsp. lemon zest
1/2 tsp. ground black pepper
1 bone-in lamb shoulder (4 lb.)
8 cloves garlic, cut into thin slices
3 sprigs fresh oregano
1 cup fat-free reduced-sodium chicken broth
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Let's Make It
Heat oven to 350°F.
Mix dressing, rosemary, vinegar, lemon zest and pepper until blended.
Score flesh on both sides of lamb shoulder. Insert garlic pieces into scored lines in meat. Place lamb, fat side up, on rack in roasting pan. Brush lamb with dressing mixture; top with oregano. Pour chicken broth around lamb.
Bake 30 min. Reduce temperature to 325°F; cover. Bake 2 hours. Increase oven temperature to 350°F. Bake, uncovered, 30 min. or until lamb is done (160°F), basting occasionally with pan juices.
Serve with hot baked potatoes, and a small mixed green salad drizzled with your favorite KRAFT Lite Dressing.
Since the lamb shoulder has more fat than the leg, it is typically less expensive and more flavorful than the leg.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.